The Cook’s Corner

Shrimp Enchiladas

Staff Report
April 30, 2008 at 4:13 pm  | Mobile Reader | Pring this storyPrint 

The Cook’s Corner
Photo and recipe provided by
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.


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


1. Melt margarine in a three-quart saucepan.

2. Add onions and sauté until tender.

3. Add shrimp, continue sautéing until shrimp turn pink and opaque.

4. Add peppers and half of pimentos. Add soup, cream cheese, salt and white pepper.

5. Stir over medium heat until cream cheese is melted.

6. Cool. Use about half the mixture to fill the tortillas.

7. Roll up, place seam side down in an oiled 9x13-inch baking dish.

8. Top with remaining sauce, reserved pimentos and shredded cheese.

9. Bake at 325 degrees for 30 minutes.

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