Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, shrimp spinach cream cheese enchiladas. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spinach, shrimp, and cheese enchiladas are topped with a cream sauce seasoned with jalapenos, tomatillos and cilantro. Line a baking sheet with parchment paper. Place shrimp onto the prepared baking sheet.

Shrimp spinach cream cheese Enchiladas is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Shrimp spinach cream cheese Enchiladas is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook shrimp spinach cream cheese enchiladas using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Shrimp spinach cream cheese Enchiladas:

1. Make ready shrimp Spinach cream cheese Enchiladas
2. Make ready 1 1/3 packages frozen spinach
3. Get 1 packages Mimi shrimp choped
4. Take 1 packages torillas
5. Make ready 16 oz package softened cream cheese
6. Prepare 1 can if barilla marinara sauce
7. Prepare 1 american cheese
8. Take 1 american cheese

Top with sauce; sprinkle with remaining cheese. Melt butter in the same skillet over medium heat. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. Roll up and place seam-side down in casserole.

Steps to make Shrimp spinach cream cheese Enchiladas:

1. Preheat oven to 350 mix in bowl shrimp spinach cream cheese until combined
2. Please each tortilla filled in a greased 9 ×12 pan
3. Fill the tortillas with mixture and roll each one up
4. Please tortillas filled in oven for 25 to 20 minutes
5. Take out of oven and add american cheese
6. Put it back in the oven in til cheese is malted
7. Take it out of oven and add marinara sauce put back in oven for 5 to 10 minutes

Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through. In a large skillet, over medium heat, heat olive oil.

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