Friday, July 15, 2011

Over the Border Shrimp Enchiladas

I've had a very stressful summer so far, so when my sister said she was coming to stay with us tonight I was so excited for some sister time! :) She tends to be our bad influence and we usually end up at Taco Bell sometime during her stay, but tonight we all decided to keep our Mexi food fix at home and cook up some of her famous Over the Border Shrimp Enchiladas!

Over the Border Shrimp Enchiladas

2 Tbs. olive oil
1 medium onion, chopped
3/4 lb. shrimp; shelled and devained
1 can chopped green chilies
1/4 t. salt
1/4 t. pepper
1/4 t. cumin
1/2 t. chili powder
8 oz. reduced fat cream cheese
8 whole wheat tortillas
1 1/2 c.  think and chunky salsa (we prefer hot)
6 oz. Mexican Style cheese **We used Reilly's Best Beer Cheese instead...delicious!**
As well as, any other toppings you may want....fresh jalapenos are our family's favorite! The hotter the better!

Preheat oven to 350 degrees. Warm tortillas in oven for 5 minutes.

In the meantime, saute onions in oil on medium high until tender. Add shrimp, green chilies, salt, pepper, cumin, and chili powder cook for 2-3 minutes or until shrimp turns pink.

Add cream cheese to shrimp mixture until melted.

Grease a 9x13 casserole dish. Fill each tortilla with about 1/3 cup of the shrimp mixture. Once all filled tortillas are in the casserole dish, spread the salsa over the top followed by the cheese. Bake in oven for 20 minutes; uncovered.

We enjoyed them with some Jalapeno Lemon-Lime Margaritas!  Ole!

(Please excuse the picture camera...)

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