| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | 6 | Servings | ||
INGREDIENTS
| 12 | oz | Cooked shrimp;chopped, (2 cups) |
| 6 | oz | Shredded Monterey Jack cheese; divided |
| 2 | c | Picante sauce; divided |
| 14 | oz | Fresh broccoli chopped |
| 3 | oz | Cream cheese softened |
| 1/2 | c | Thinly sliced green onions;with tops |
| 1/3 | c | Chopped fresh cilantro |
| 1/2 | ts | Garlic salt |
| Vegetable oil | ||
| 12 | Corn tortillas | |
| Chopped tomatoes | ||
| Avocado slices | ||
| Sour cream |
INSTRUCTIONS
OPTIONAL TOPPINGS Combine shrimp, 1/2 cup shredded cheese, 1/2 cup picante ssauce, broccoli, cream cheese, onions,cilantro and garlic salt;mix well. Heat 1/2-inch oil in small skillet until hot. Quickly fry each tortilla in oil to soften, about 2 seconds per side;drain on paper towels. Spoon 1/3 cup shrimp mixture down center of each tortilla; roll up and place seam side down in 13 x 9-inch baking dish. Spoon remaining picante sauce over enchiladas. Bake uncovered, at 375*F. 25 minutes. Sprinkle with remaining 1 cup cheese. Return to oven until cheese melts. Serve with toppings and additional picante sauce. Makes 6 servings NOTE: Flour tortillas may be substituted; omit frying. Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Mar 21, 1998
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