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Shrimp Enchiladas Recipe

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

Contributor:  
Contributor:  
Cindy Lemieux
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 pints Sour Cream,
1 cup half and half,
Garlic salt, pepper,
3 Tbl. flour,
2 lbs small boiled shrimp, (peeled and cleaned)
1/2 cup chopped green onions,
1 can Ortega chillies (cut into strips)
16 tortillas
4 cups grated cheddar cheese

Directions:
Directions:
Gently mix sour cream and half and half. Add spices and flour to thicken. Cook and stir over low heat until boiling point. Do not boil. Dip tortillas in warm oil or butter, 5 seconds each side to soften. Place cheese and shrimp in center of each tortilla, roll up to make enchilada. Place enchilada in Pyrex baking pan, spread 2 strips chilles on each, additional shrimps over, cover with cream sauce, top with remaining cheese.

Bake at 350 10-15 minutes until bubby and cheese is melted. Sprinkle with green onions before serving.

 

 

 

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