Shrimp Enchiladas

1. 1

   Preheat oven to 350 F.

2. 2

   Puree 3/4 cup salsa with a little water if needed, and spread over the bottom of a 9x13 pan.

3. 3

   Remove tails from shrimp if they have them.

4. 4

   Give them a rough chop.

5. 5

   Combine shrimp with sour cream, remaining 1/4 cup salsa, and about 3/4 (6 ounces) of the cheese.

6. 6

   Divide shrimp filling among tortillas, roll tortillas up and place them seam-side down in the baking dish.

7. 7

   Sprinkle remaining cheese over the top.

8. 8

   Bake for about 30 minutes, until hot and bubbly.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.