Cheesy Shrimp Enchiladas

Instructions:

Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: In a skillet, heat olive oil over medium heat. Add cooked shrimp, cumin, salt, and pepper. Stir until heated through, about 2 minutes.

Step 3: In a bowl, combine cream cheese, sour cream, diced green chiles, and half of the Monterey Jack cheese. Fold in the shrimp and cilantro.

Step 4: Spoon the mixture evenly into the center of each tortilla. Roll them up and place seam-side down in the baking dish.

Step 5: Pour green enchilada sauce over the top and sprinkle with the remaining cheese.

Step 6: Bake for 20–25 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish with extra cilantro and serve warm.

Storage Information:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until heated through. For best results, cover with foil when reheating to keep them moist.