Shrimp Enchiladas are one of my favorite seafood meals and they were made by my hubby! Loaded with shrimp, creamy cream cheese filling and other added flavors…OMG! You could even change it up and exchange the shrimp for crab meat. I topped them off with our own home grown thyme for garnish. I was able to transplant my sage and thyme from the garden into the house last fall. Terry set up grow lights on a timer for me. Once the threat of frost is done, I will try to replant them back into the garden. I dehydrated all of my garden herbs last season and was thrilled. I was able to keep those two alive in the house but I lost the basil. Terry is going to plant a lot more variety for me in spring, I can’t wait!
2 Tbs butter
5 green onions, chopped
1# raw shrimp, peeled and deveined & cut in half
1-4 oz. can chopped green chili’s
1-10.5 oz. can cream of celery soup
1-10.5 oz. can cream of mushroom soup
8 oz. cream cheese, softened
pinch of white pepper
10-8″ flour tortillas
8 oz. Monterey Jack shredded cheese
In a 3 quart saucepan heat butter over medium heat. Add onions and cook until tender, stirring constantly. Add shrimp and cook until they are pink and cooked through. Stir in the chili’s, soups, cream cheese and pepper. Cook until cream cheese is melted, stirring constantly. Remove from the heat. Divide half the shrimp mixture and place even amounts on each tortilla shell. Roll up the shells, and place seam side down onto a baking dish. Spoon the remaining shrimp mixture over top of the filled Enchiladas. Sprinkle with cheese. Bake in a 325 degree preheated oven for 30 minutes or until hot and bubbly.