In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until the shrimp turn pink. Stir in cream cheese until melted.
Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 inch baking dish. Pour salsa over the top; sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 307 (27%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 91.9mg||28 %|
|Sodium 2557.3mg||88 %|
|Potassium 766.1mg||20 %|
|Total Carbohydrate 160g||47 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 149.3g|
|Protein 46.4g||66 %|
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Calories per serving: 1143
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