Recipe by J Scholfield
"This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer."
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cooked shrimp - peeled, deveined and chopped
1 (4 ounce) package
cream cheese, softened
chopped fresh cilantro
1 (10 ounce) can
green chile enchilada sauce
6 (8 inch)
I enjoyed trying this recipe last night. It is quick and easy, and very versitile. I used two 6oz bags of cooked salad shrimp, and did add a 6oz can of white crab meat drained. I also added a 4oz can of diced green chilis, and a tablespoon or so of Penzey's Bold taco Seasoning to spice it up a bit. The filling was a bit wet, my fault I'm sure with the additions, so I had to cook it down quite a bit. But the result was rich and tasty. Thanks for sharing your recipe with AR!
The shrimp was a fun change from regular enchiladas. I used red sauce instead of green and they still turned out good.
My family loved this recipe. I doubled the "filling" since I have teenagers and they love to eat. I couldn't find green enchilada sauce at the store I went to so I got regular enchilada sauce and salsa verde and used 1/2 can of the regular and a whole can of the salsa verde. I thought the enchiladas would be bland because of the cream cheese and shrimp, but these were really great. Everyone in my family could not say enough good things about them. Thanks for a great recipe!
I also thought these would be bland, but they had a lot of flavor. I used 12 oz small shrimp and 1 can crab meat. I got 4 small enchiladas out of it.
My wife loved it! (I'm not a seafood fan.)
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Seafood Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 108
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