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 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
Sauté 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.
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.
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