Over-the-Border Shrimp Enchiladas
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  • 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.



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