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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (4oz) chopped green chiles
1 jar (4oz) diced pimientos
1 can (10 3/4 oz) Cream of Mushroom Soup
1 can (10 3/4 ounces) Cream of Shrimp Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook until tender, stirring occasionally. Add the shrimp and cook until they are cooked completely through. Stir in the chiles, half of the pimientos, both cans of soup, cream cheese and white pepper. Cook until the cream cheese is melted, stirring occasionally. Remove the saucepan from the heat.
Divide half the shrimp mixture among the tortillas. Roll up the tortillas and place, seam-side down, into a lightly greased 3-quart shallow baking dish. Spoon the remaining shrimp mixture over the filled enchiladas. Sprinkle with the remaining pimientos and the cheese.
Bake at 325 for 30 minutes or until the shrimp enchiladas are hot and bubbling.
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The Best Shrimp Enchiladas
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (4oz) chopped green chiles
1 jar (4oz) diced pimientos
1 can (10 3/4 oz) Cream of Mushroom Soup
1 can (10 3/4 ounces) Cream of Shrimp Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook until tender, stirring occasionally. Add the shrimp and cook until they are cooked completely through. Stir in the chiles, half of the pimientos, both cans of soup, cream cheese and white pepper. Cook until the cream cheese is melted, stirring occasionally. Remove the saucepan from the heat.
Divide half the shrimp mixture among the tortillas. Roll up the tortillas and place, seam-side down, into a lightly greased 3-quart shallow baking dish. Spoon the remaining shrimp mixture over the filled enchiladas. Sprinkle with the remaining pimientos and the cheese.
Bake at 325 for 30 minutes or until the shrimp enchiladas are hot and bubbling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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