Over-the-Border Shrimp Enchiladas

There are a few commercials out that advertise a lot of ideas for using cream cheese. Being a dairy addict myself, a lot of these look delicious! This first one I tried was really good - and nice and easy for a weeknight. The cumin and green chilies add a nice southwestern flair to these and of course the two kinds of cheeses make it nice and creamy.

I made the entire recipe and froze half of the enchiladas for another meal. If you do this, freeze the enchiladas before adding the salsa and shredded cheese, then just defrost, place in a baking dish and cover with the cheese and salsa before baking.

I served this with sauteed corn and salsa and roasted zucchini. And for some reason, I can't find the actual recipe on the website so I typed it again here for you:

Over-the-Border Shrimp Enchiladas

from spreadphilly.com

Makes 8 enchiladas

1 medium onion, chopped

2 tablespoons olive oil

3/4 pound medium shrimp, peeled and deveined (I used large shrimp and cut each one into 3 pieces)

1 can (4-ounces) chopped green chilies, drained

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon black pepper

1 package (8-ounces) cream cheese, cubed

8 flour tortillas (8 inches), warmed

1 1/2 cups chunky salsa

1 1/2 cups shredded Monterey Jack cheeese

Preheat oven to 350 degrees F.

Heat oil in a large skillet. Add onion and saute until tender, about 5 minutes. Add the shrimp, green chilies, chili powder, salt, cumin, and black pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture in the center of each tortilla. Roll up and place seam-side down in a greases 13x9 baking dish. Pour salsa over top of tortillas and sprinkle with shredded cheese.

Bake, uncovered, for 20-25 minutes or until heated through.