Over the Border Shrimp Enchiladas

By Texaschef11

Ingredients

• 1 medium onion, chopped
• 2 tablespoons olive oil
• 3/4 pound medium shrimp, peeled and deveined (I used large shrimp and cut each one into 3 pieces)
• 1 can (4-ounces) chopped green chilies, drained
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 package (8-ounces) cream cheese, cubed
• 8 flour tortillas (8 inches), warmed
• 1 1/2 cups chunky salsa
• 1 1/2 cups shredded Monterey Jack cheeese

Preparation

Step 1

Preheat oven to 350 degrees F.

Heat oil in a large skillet. Add onion and saute until tender, about 5 minutes. Add the shrimp, green chilies, chili powder, salt, cumin, and black pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture in the center of each tortilla. Roll up and place seam-side down in a greases 13x9 baking dish. Pour salsa over top of tortillas and sprinkle with shredded cheese.

Bake, uncovered, for 20-25 minutes or until heated through.