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SHRIMP
ENCHILADAS
Ingredients:
2
tablespoons margarine
1 bunch green onions
1 pound peeled and deveined Louisiana shrimp
1 4-ounce can chopped green chilies
1 4-ounce jar diced pimentos
1 can cream of mushroom soup
1 can cream of shrimp soup
1 8-ounce package cream cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
10 8-inch flour tortillas
2 cups shredded Monterey Jack cheese
Chef: Margaret Fontenot
Serves: 10
Melt margarine in a three-quart saucepan. Add onions and sauté
until tender. Add shrimp, continue sautéing until shrimp turn
pink and opaque. Add peppers and half of pimentos. Add soup, cream
cheese, salt and white pepper. Stir over medium heat until cream cheese
is melted. Cool. Use about half the mixture to fill the tortillas.
Roll up, place seam side down in an oiled 9x13-inch baking dish. Top
with remaining sauce, reserved pimentos and shredded cheese. Bake
at 325 degrees for 30 minutes. |
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| Fish |
| Oyster |
Shrimp
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