Try this Over-the-Border Shrimp Enchiladas recipe, or contribute your own.Suggest a better description
In a large skillet, sauté onions until tender. Add the shrimp, green chilies, chili powder, salt, cumin, and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.
Place 1/3 cup of shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 9x13 inch dish. Pour salsa over the top. Sprinkle with Monterey jack cheese.
Bake uncovered at 350 degrees for 20-25 minutes or until heated through.
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|Serving Size: 1 Serving (3637g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2754 (30%)|
|Amt Per Serving||% DV|
|Total Fat 306g||408 %|
|Saturated Fat 103.2g||516 %|
|Monounsaturated Fat 138.2g|
|Polyunsanturated Fat 46.7g|
|Cholesterol 789.4mg||243 %|
|Sodium 19740.2mg||681 %|
|Potassium 6120.1mg||161 %|
|Total Carbohydrate 1287.3g||379 %|
|Dietary Fiber 82.9g||332 %|
|Sugars, other 1204.4g|
|Protein 333.4g||476 %|
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Calories per serving: 9317
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