| 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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