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Shrimp Enchiladas Recipe

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This recipe for Shrimp Enchiladas is from Messersmith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T butter or margarine
1 bunch green onions, chopped
2 lbs peeled shrimp
1 (4 oz) can chopped green chilies, drained
1 (4 oz) jar diced pimentos, drained and divided in half
1 can condensed cream of mushroom soup
1 can condensed cream of shrimp soup
1 8 oz pkg cream cheese
1/2 tsp white pepper
1/2 tsp salt
dash red pepper
10 8 in flour tortillas or 12 6 in corn tortillas
2 c shredded Monterey Jack cheese
Directions:
Directions:
Melt butter or margarine in a 3 quart saucepan. Add onions and saute until tender. Add shrimp; continue cooking until shrimp turn pink and opaque. Add green chilies and half of pimentos. Add soups, cream cheese, salt and peppers. Stir over medium heat until cream cheese is melted. Cool.
Put 1/3 to 1/2 c of the shrimp mixture in center of each tortilla. Roll up and place seam side down in an oiled 9" x 13" baking dish. Top with remaining sauce, reserved pimentos and shredded cheese. Bake 30 minutes or until bubbly at 325 degrees.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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