Shelly's Recipe

SHRIMP ENCHILADAS

Category: Casseroles - Seafood

2 cup chicken broth
1 lb small shrimp, peeled and deveined
1 tsp salt, garlic, crushed oregano leaves, and ground cumin
2 tbsp butter
1 cup finely chopped onion
4 tbsp flour
2 (4 oz) can green chilies, drained
8 corn tortillas
Shredded Mexican blend cheese

Preheat oven to 350. In a skillet, over high heat, bring half the broth to a boil. Add shrimp and salt; cook and stir for 8 minutes. Remove from heat and transfer the shrimp and cooking broth to a boil; set aside.

In same skillet over high heat, saute the onions in the butter for 3 minutes. Add flour; cook and stir for 2 minutes. Stir in the remaining broth, chilies and seasonings; cook, stirring for 5 minutes. Add milk and shrimp with broth. Cook for 8 minutes or until the sauce thickens, stirring often. Remove from heat and set aside.

Brown tortillas in a skillet for 1 minute on each side. Place each tortillas in a greased casserole dish plate and spoon 1/4 cup shrimp filling into middle; fold each tortillas into 3rds across the filling and turn it seam side down. Sprinkle cheese over enchiladas and place in over until cheese melts. Serves 4