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Welcome to Slice of Pie! I'm glad you dropped by to visit. You'll find a variety of life styling ideas on my blog ... and lots of grand daughter pictures, too! Miss Phoebe is my best helper and we do lots of special things together. Make sure you take a look down my sidebar! Under the "You're Invited" icon you'll find picture links to dinner parties I've hosted. Under the "Good Food" icon, you'll find picture links to food posts I've done. I usually post a sidebar picture link to magazine articles I've written. You'll find something you like! Hope you enjoy and stay around for awhile!

Saturday, April 30, 2011

Shrimp Enchiladas



You probably have most of the ingredients for this great meal ... in your cupboard.  I use canned ingredients in this dish, so make sure you add a great fresh green salad to your menu.  It makes a yummy, filling meal.   Perfect for Cinco de Mayo! 


Debbie’s Shrimp Enchiladas

8 big flour tortillas
8 ounces cream cheese
8-12 ounces of Mexican white cheese
1 pound precooked peeled and deveined shrimp
½ stick butter
1 sweet onion
1 sweet red pepper
1 15-ounce can zesty tomato sauce
1 can tomato soup
1 can of chopped tomatoes with chili peppers
1 packet taco seasoning mix

Sauce:
Saut√© one chopped sweet onion and 1 sweet red pepper chopped … in ½ stick of butter. Reserve about half the vegetables for the filling and to the other vegetables … add 1 can zesty tomato sauce, 1 can tomato soup and 1 can of chopped tomatoes with chili peppers. Stir in a packet of taco mix and simmer about 8 minutes until the flavors meld. No other seasoning is necessary.

Filling:
Mix the onion and peppers reserved from the sauce ingredients … with the cream cheese and shrimp. Crumble half the Mexican white cheese into the filling, reserving the other half for the top. Then divide it between the tortillas … and roll them up.
Pour a little of the sauce in the baking pan … place the enchiladas on top of the sauce and pour a little more sauce on top. Top with remaining Mexican cheese; sprinkle with a little chopped fresh cilantro; cover with foil and bake at 350 degrees for 60 minutes.

Serve with additional sauce, chopped peppers, sour cream … and shredded cheese, if desired.   Don't hesitate to substitute other seafood ... or a combination of shrimp, scallops, lobster and crabmeat!  These enchiladas are rich and filling, so add a crisp green salad and a great frosty drink ... and you have a meal!  Serves 6 - 8.


I'm linking with Friday's Recipe Exchange, so make sure you click through to visit the other posts!

4 comments:

  1. Oh my - this recipe is really calling me! REALLY!! Happy FF.

    :)
    ButterYum

    ReplyDelete
  2. Yummy! I love shrimp anyway it's cooked up. I am now a follower and hope you'll stop by our blog soon!

    Lori

    ReplyDelete
  3. We are hosting a linky party with the theme this week of "MEXICAN DISHES" at THIS WEEK'S CRAVINGS and would love for you to link up your wonderful recipe! (linky closes Monday.. hope to see you there)

    http://momscrazycooking.blogspot.com/2011/05/this-weeks-cravings-27-mexican-dishes.html

    ReplyDelete
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