Shrimp Enchiladas Recipe

Name: Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. margarine; 1 bunch green onions, sliced; 1 lb. peeled and deveined shrimp; 1 (4 oz.) can chopped green chilies; 1 (4 oz.) jar diced pimentos, drain and reserve half pimentos; 1 can cream of mushroom soup; 1 can cream of shrimp soup; 8 oz. cream cheese; 1/2 tsp. salt; pepper to taste; 10 (8-inch) flour tortillas; 2 c. shredded Monterey Jack cheese

Servings: persons

2 Tbsp. margarine
1 bunch green onions, sliced
1 lb. peeled and deveined shrimp
1 (4 oz.) can chopped green chilies
1 (4 oz.) jar diced pimentos, drain and reserve half pimentos
1 can cream of mushroom soup
1 can cream of shrimp soup
8 oz. cream cheese
1/2 tsp. salt
pepper to taste
10 (8-inch) flour tortillas
2 c. shredded Monterey Jack cheese

1
Melt margarine in 3-quart saucepan.
2
Add onions and saute. Add shrimp; cook until shrimp are pink.
3
Then add green chilies and half of pimentos.
4
Add soup and cream cheese until melted. Let cool.
5
Put 1/3 to 1/2 of cup in center of tortilla.
6
Roll up and place seam side down in 9 x 13-inch oiled baking dish.
7
Top with rest of sauce, pimentos and cheese.
8
Bake at 325u00b0 for 30 minutes.

1830

kcal

Calories

Fat

199

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. margarine, 1 bunch green onions, sliced, 1 lb. peeled and deveined shrimp, 1 (4 oz.) can chopped green chilies, and more.

Yes, Shrimp Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Enchiladas

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