Shrimp Enchiladas

• water↗6
• unpeeled fresh shrimp (medium-size)↗1 1⁄2
• cream of shrimp soup1
• cream of onion soup1
• picante sauce↗1
• cream cheese, softened↗1
• sour cream↗1⁄2
• shredded monterey jack cheese2
• green onions, chopped↗9
• chopped green chilies, drained1
• flour tortillas10

Step-by-step instructions

1. 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. 2

   Peel shrimp and devein; coarsely chop shrimp, and set aside.

3. 3

   Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.

4. 4

   Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.

5. 5

   Reserve remaining mixture; keep warm.

6. 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. 7

   Heat tortillas according to package directions.

8. 8

   Spoon 3-4 tbsp shrimp mixture down center of each tortilla.

9. 9

   Roll up tortillas, and place, seam side down, in baking dish.

10. 10

    Pour remaining soup mixture over enchiladas; top with remaining cheese.

11. 11

    Bake at 350°F for 30 minutes.