ON THE BORDER ENCHILADAS RECIPE RECIPES

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OVER-THE-BORDER SHRIMP ENCHILADAS RECIPE: HOW TO MAKE IT



Over-the-Border Shrimp Enchiladas Recipe: How to Make It image

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. —Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chiles
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 417 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 809mg sodium, CarbohydrateContent 32g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 19g protein.

COPYCAT ON THE BORDER ENCHILADA LOVER'S CASSEROLE RECIPE ...



Copycat On The Border Enchilada Lover's Casserole Recipe ... image

Savor a mouth-watering enchilada casserole loaded with cheese, salsa and crunchy tortilla chips. This recipe serves dinner in a snap!

Provided by Andrea

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 9

1 cup salsa
10 oz or nacho chips tortilla chips
5 oz milk
15 oz grated and divided Monterey Jack cheese
15 oz grated and divided Cheddar cheese
4 oz drained and chopped canned green chilies
2 cups cooked and diced chicken breasts
2 tbsp or guacamole, to serve sour cream
1 tsp chopped, for garnish cilantro

Steps:

  • Preheat the oven at 350 degrees F.
  • In a saucepan, combine the salsa, milk, chilies, & half of each cheese. Simmer until the cheese has melted, roughly 5 to 8 minutes. Stir occasionally.
  • Fill a baking casserole of your choice with tortilla chips. Pour the sauce over the chips, making sure it’s well distributed. Sprinkle with the remaining cheese on top.
  • Bake the casserole for 20 minutes or until the mixture starts to bubble.
  • Roughly 10 minutes into baking, sprinkle your chicken on top & continue baking.
  • Garnish with your desired topping and serve warm. Enjoy a delicious enchilada casserole oozing in cheese and salsa goodness!

Nutrition Facts : Calories 451.00kcal, CarbohydrateContent 29.00g, CholesterolContent 76.00mg, FatContent 27.00g, FiberContent 3.00g, ProteinContent 25.00g, SaturatedFatContent 12.00g, ServingSize 6.00 , SodiumContent 773.00mg, SugarContent 4.00g

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