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Categories:
butter green onions shrimp cream of mushroom soup cream cheese Creole seasoning flour tortillas Cheddar cheese shredded Monterey Jack cheese green chilies
Viewed: 13 - Published at: 4 years agoIngredients
- 2 tsp. butter or margarine
- 1 bunch green onions, sliced
- 1 lb. shrimp, cleaned (or crawfish)
- 2 cans cream of mushroom soup
- 1 pkg. cream cheese (8 oz.)
- 1/2 to 1 tsp. creole seasoning
- 10 flour tortillas (8-inch)
- 1 1/2 c. shredded Cheddar cheese
- 1 1/2 c. shredded Monterey Jack cheese
- 1 can chopped green chilies (4 oz.)
Method
- Melt butter in a 3 quart saucepan.
- Saute onions until tender. Add shrimp and cook until shrimp turns pink.
- Add green chilies. Add soups, cream cheese and creole seasonings.
- Heat over medium heat until cream cheese melts and blends in.
- Put 1/3 cup mixture in center of each tortilla and roll up jelly roll fashion.
- Place seam side down in a greased 9 x 13-inch baking dish.
- Pour any remaining filling mixture over enchiladas.
- Spread evenly.
- Top with shredded cheeses.
- Bake at 350° for 30 to 40 minutes.
- Makes 10 enchiladas.
