Easy Shrimp Enchiladas – C
Sliced avocado, chips and salsa
  • Classic
  • seafood
Easy Shrimp Enchiladas – C
Sliced avocado, chips and salsa
  • Classic
  • seafood
Servings:

Ingredients

Prep
  • 3 T fajita seasoning
  • 8 oz cream cheese
  • 1 lb small cooked shrimp peeled & tail off
  • 1 C shredded Monterrey jack cheese
  • 12 flour tortillas taco size
On Cooking Day
  • 1 C shredded Monterrey jack cheese
  • 16 oz salsa
  • 2 avocados
  • 1 bag chips

Instructions

To Assemble
  1. Mix cream cheese and fajita seasoning until blended.
  2. Add in shrimp and shredded cheese and mix well. Scoop into each flour tortilla, roll up and place in a large baking dish sprayed with non stick spray. Cover with foil.
To Cook
  1. Uncover and top with shredded cheese and two thirds of the salsa.
  2. Bake in a 375 degree oven for 20-25 minutes.
  3. Slice avocado and serve with chips and remaining salsa.

Ingredients

Prep
  • 3 T fajita seasoning
  • 8 oz cream cheese
  • 1 lb small cooked shrimp peeled & tail off
  • 1 C shredded Monterrey jack cheese
  • 12 flour tortillas taco size
On Cooking Day
  • 1 C shredded Monterrey jack cheese
  • 16 oz salsa
  • 2 avocados
  • 1 bag chips

Instructions

To Assemble
  1. Mix cream cheese and fajita seasoning until blended.
  2. Add in shrimp and shredded cheese and mix well. Scoop into each flour tortilla, roll up and place in a large baking dish sprayed with non stick spray. Cover with foil.
To Cook
  1. Uncover and top with shredded cheese and two thirds of the salsa.
  2. Bake in a 375 degree oven for 20-25 minutes.
  3. Slice avocado and serve with chips and remaining salsa.

*best when served on day 1 or 2.

*Non-seafood eaters, substitute cooked cubed chicken for shrimp.
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