Shrimp Enchiladas

This is a fun, different take on enchiladas. I adapted this recipe from Kraft, and it comes together quickly and easily - perfect for a weeknight trip South of the Border. I liked these even better the next day for lunch, after the flavors had more time to meld.

Start by preparing the tortillas. There's a number of ways you could do this, but for a stack like this, I like to wrap them in foil,



then place in the oven for 15-20 minutes until they're soft and roll-able. While they're heating, prepare the filling. Saute the onion in olive oil over medium high heat,



then add the shrimp,



green chiles,



chili powder,



salt, pepper and cumin.



Cook for 2-3 minutes or until all the flavors are well combined. Stir in the cream cheese



until it's melted. (I like to cut it into chunks so it melts more easily.) Then top with 1/2 cup of shredded cheese



and stir until combined. Now for the assembly. Spray a 9x13 baking dish with nonstick spray, then spoon about 1/4 cup of the shrimp mixture down the center of one tortilla.



Roll up the tortilla by bringing the two edges up to the middle, then carefully flip over and line up the enchiladas closely together.



Cover the enchiladas with salsa



then top with the remaining cheese.



Bake at 350 for 20-25 minutes until heated through and bubbly.

For more inspiration, visit This Week's Cravings, Tuesdays at the Table, Tasty Tuesdays, Delectable Tuesdays, Tempt my Tummy Tuesday, Tasty Tuesday (at 33 Shades of Green), Made from Scratch Tuesday, Recipe of the Week, Real Food Wednesday, What's on the Menu Wednesday, What's Cooking Wednesday, Whatcha Makin' Wednesday.


Shrimp Enchiladas

12 corn tortillas (6 inch)
1 medium onion, chopped
2 Tbsp. olive oil
3/4 pound cooked medium shrimp, chopped
1 4 oz. can chopped green chiles
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
4 oz. cream cheese (reduced fat is ok)
1 1/2 cups salsa
1 1/2 cups shredded Mexican blend cheese, divided

Wrap tortillas in foil and place in the oven for 15 minutes or until softened.

Meanwhile, in a large skillet, saute onion in olive oil over medium heat until tender. Add shrimp, green chilies, chili powder, salt, pepper and cumin. Cook for 2-3minutes until combined. Stir in cream cheese, then 1/2 cup of Mexican cheese until melted.

Unwrap tortillas. Spray a 9x13 baking dish with nonstick cooking spray, then spoon 1/4 cup of filling down middle of one tortilla. Fold in edges and place seam side down in baking dish. Repeat with remaining tortillas.

Cover enchiladas with salsa, then with remaining cheese. Bake at 350 for 20-25 minutes or until heated through and bubbly.