Shrimp Enchiladas

Directions

1. 1
   Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
2. 2
   Peel shrimp and devein; coarsely chop shrimp, and set aside.
3. 3
   Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
4. 4
   Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
5. 5
   Reserve remaining mixture; keep warm.
6. 6
   Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
7. 7
   Heat tortillas according to package directions.
8. 8
   Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
9. 9
   Roll up tortillas, and place, seam side down, in baking dish.
10. 10
    Pour remaining soup mixture over enchiladas; top with remaining cheese.
11. 11
    Bake at 350°F for 30 minutes.