“This recipe came from Southern Living. They are the best I have ever tried. Very rich!”
1hr 30mins

Ingredients Nutrition


  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. Peel shrimp and devein; coarsely chop shrimp, and set aside.
  3. Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
  4. Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
  5. Reserve remaining mixture; keep warm.
  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. Heat tortillas according to package directions.
  8. Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
  9. Roll up tortillas, and place, seam side down, in baking dish.
  10. Pour remaining soup mixture over enchiladas; top with remaining cheese.
  11. Bake at 350°F for 30 minutes.

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