Ingredients 1 medium onion, chopped2 tablespoons olive oil3/4 pound uncooked medium shrimp, peeled and deveined1 can (4 ounces) chopped green chilies1/2 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon pepper1 package (8 ounces) cream cheese, cubed8 flour tortillas (8 inches), warmed1-1/2 cups chunky salsa1-1/2 cups shredded Monterey Jack cheese View Recipe Directions In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted. Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Nutrition Facts 1 enchilada: 417 calories, 23g fat (11g saturated fat), 102mg cholesterol, 809mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 19g protein. Originally published as Over the Border Shrimp Tortillas in Taste of Home December 2018 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
Spring shrimp with salt and pepper. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable
Perhaps you should try some Shrimp Tacos with Corn Salsa and Chipotle-Avocado Crema. Once Will Smith was bumping on my iTunes and I got busy making these epic shrimp tacos, things started to look up pretty quickly
If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables. stir in shrimp and green onions and sauté 1 minute, stirring constantly. shrimp shells, from 2 pounds shrimp. 2 lbs medium shrimp, peeled