Over-the-Border Shrimp Enchiladas


  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • ¾ pound (but you can use more if you like) uncooked medium shrimp, peeled and deveined
  • 1 can (4 ounces) chopped green chilies
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon pepper
  • 1 package (8 ounces) cream cheese, cubed
  • 8 flour tortillas (8 inches), warmed
  • 1-½ cups chunky salsa
  • 1-½ cups shredded Monterey Jack cheese


  • In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.
  • Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13×9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

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