Shrimp Enchiladas

Name: Shrimp Enchiladas
Ingredients: 1lb package cooked small shrimp (or any other cooked meat); 3 cups Mexican shredded cheese (I always use low fat); 1 4oz can green chillies (chopped); 1 small jar artichoke hearts (chopped); 3 green onions chopped; 8 to 10 white corn tortillas; 1 can Hatch Green Enchilada Sauce; 1 tomato chopped; sour cream

9 ingredients

3 steps

Ingredients

1lb package cooked small shrimp (or any other cooked meat)
3 cups Mexican shredded cheese (I always use low fat)
1 4oz can green chillies (chopped)
1 small jar artichoke hearts (chopped)
3 green onions chopped
8 to 10 white corn tortillas
1 can Hatch Green Enchilada Sauce
1 tomato chopped
sour cream

Directions

1

Preheat the Oven to 400*.
2

Lightly grease a 2 quart square or rectangular baking dish
3

In a Medium bowl combine shrimp, 2 cups of the cheese, green chillies, artichoke hearts, green onions, and two tablespoons of the enchilada sauce. Steam your tortillas ( I normally just poke a hole is the tortilla bag and throw them i the microwave for 45 sec to a minute). Spoon two to three heaping tablespoons of the mixture into each tortilla, wrap up and place seam side down into the greased baking dish. Spread remaining cheese over the enchiladas, and pour the remaining green chili over the cheese. If some of your Corn Tortillas tear, don't sweat it. The Cheese and Chili hide any cracks or tears. Bake at 400* for 30 minutes or until the top cheese is melted. Top with Chopped Tomato, and serve with a side of sour cream.