Shrimp Enchiladas Recipe

Name: Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 1/2 lbs unpeeled fresh shrimp (medium-size); 1 (10 3/4 ounce) can cream of shrimp soup; 1 (10 3/4 ounce) can cream of onion soup; 1 cup picante sauce; 1 (8 ounce) package cream cheese, softened; 1/2 cup sour cream; 2 cups shredded monterey jack cheese; 9 green onions, chopped; 1 (4 1/2 ounce) can chopped green chilies, drained; 10 (6 inch) flour tortillas

Servings: persons

6 cups water
1 1/2 lbs unpeeled fresh shrimp (medium-size)
1 (10 3/4 ounce) can cream of shrimp soup
1 (10 3/4 ounce) can cream of onion soup
1 cup picante sauce
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 cups shredded monterey jack cheese
9 green onions, chopped
1 (4 1/2 ounce) can chopped green chilies, drained
10 (6 inch) flour tortillas

1
Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
2
Peel shrimp and devein; coarsely chop shrimp, and set aside.
3
Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
4
Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
5
Reserve remaining mixture; keep warm.
6
Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
7
Heat tortillas according to package directions.
8
Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
9
Roll up tortillas, and place, seam side down, in baking dish.
10
Pour remaining soup mixture over enchiladas; top with remaining cheese.
11
Bake at 350u00b0F for 30 minutes.

1650

kcal

Calories

Fat

214

Carbs

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 11 ingredients. The key ingredients include: 6 cups water, 1 1/2 lbs unpeeled fresh shrimp (medium-size), 1 (10 3/4 ounce) can cream of shrimp soup, 1 (10 3/4 ounce) can cream of onion soup, 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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