Salsa Verde Shrimp Enchiladas

Directions

1. 1
   Heat oven to 375 degrees F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
2. 2
   Melt Saute Express square in 10-inch nonstick skillet until sizzling; stir in chili powder, cumin and salt.
3. 3
   Add shrimp; cook over medium-high heat 2-3 minutes or until shrimp turn pink.
4. 4
   Remove from heat; stir in tomato and sour cream.
5. 5
   Spread 1/2 cup salsa onto bottom of prepared baking dish.
6. 6
   Place about 1/3 cup shrimp mixture onto center of each tortilla.
7. 7
   Top each with 2 tablespoons cheese.
8. 8
   Roll tortilla around filling; place seam-side down into baking dish.
9. 9
   Top with remaining salsa.
10. 10
    Sprinkle with remaining cheese.
11. 11
    Cover pan with aluminum foil.
12. 12
    Bake 20 minutes.
13. 13
    Uncover; bake 12-15 minutes or until cheese is melted and edges are bubbly.
14. 14
    Serve with sour cream, if desired.
15. 15
    *Substitute 2 cups purchased salsa verde.