Title: Shrimp Enchiladas
Categories: None
Yield: 6 Servings

12 oz Cooked shrimp;chopped, (2
-cups)
6 oz Shredded Monterey Jack
-cheese; divided
2 c Picante sauce; divided
14 oz Fresh broccoli chopped
3 oz Cream cheese softened
1/2 c Thinly sliced green
-onions;with tops
1/3 c Chopped fresh cilantro
1/2 ts Garlic salt
Vegetable oil
12 Corn tortillas

-----------------------------OPTIONAL TOPPINGS-----------------------------
Chopped tomatoes
Avocado slices
Sour cream

Combine shrimp, 1/2 cup shredded cheese, 1/2 cup picante ssauce, broccoli,
cream cheese, onions,cilantro and garlic salt;mix well. Heat 1/2-inch oil
in small skillet until hot. Quickly fry each tortilla in oil to soften,
about 2 seconds per side;drain on paper towels. Spoon 1/3 cup shrimp
mixture down center of each tortilla; roll up and place seam side down in
13 x 9-inch baking dish. Spoon remaining picante sauce over enchiladas.
Bake uncovered, at 375*F. 25 minutes. Sprinkle with remaining 1 cup cheese.
Return to oven until cheese melts. Serve with toppings and additional
picante sauce. Makes 6 servings

NOTE: Flour tortillas may be substituted; omit frying.

Posted to TNT Recipes Digest by Alice Poe on Mar 21,
1998