"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cancun Enchiladas Recipe

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This recipe for Cancun Enchiladas, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (8-oz.) pkg. cream cheese, softened
1/2 c. shredded Monterey Jack cheese
2 T. dry white wine
2 (6-oz.)pkg frozen small shrinp, thawed and drained
2 T. cooking oil
12 (6-inch) Corn Tortillas
1/2 c. sliced green onion
3 T. butter
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
2 3/4 c. milk
1 c. shredded Monterey Jack cheese
sliced green onion
paprika

Directions:
Directions:
Filling:
In a small bowl combine cream cheese, Jack cheese, and wine. Beat with an electric mixer til almost smooth. Stir in shrimp. In a heavy skillet heat cooking oil. Dip tortillas 1 at a time in hot oil for 10 seconds or just til limp, adding more oil as needed. Drain on paper towels. Spoon about 1/4 c. filling into each tortilla, then roll up. Place the filled tortillas, seam side down in a 13x9x2-inch baking dish.

Sauce:
In a medium saucepan cook onion in butter til tender but not brown. Stir in flour, salt and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Pour sauce over tortillas. Bake covered in a 350 oven for 15 to 20 minutes. Remove foil and top with cheese. Return to oven and bake about 5 minutes more or til cheese melts. Garnish with green onion and paprika.

Number Of Servings:
Number Of Servings:
6

 

 

 

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