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!**
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 quality...phone camera...)