Over-the-Border Shrimp Enchiladas

Name: Over-the-Border Shrimp Enchiladas
Ingredients: 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

"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..."

INGREDIENTS

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1 medium onion, chopped

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2 tablespoons olive oil

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3/4 pound uncooked medium shrimp, peeled and deveined

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1 can (4 ounces) chopped green chiles

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1/2 teaspoon chili powder

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1/4 teaspoon salt

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1/4 teaspoon ground cumin

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1/4 teaspoon pepper

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1 package (8 ounces) cream cheese, cubed

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8 flour tortillas (8 inches), warmed

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1-1/2 cups chunky salsa

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1-1/2 cups shredded Monterey Jack cheese

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