Over the Border Shrimp Enchiladas

1 medium onion, chopped

2 tbsp. olive oil

¾ lb. uncooked medium shrimp, peeled& deveined

1 can (4 oz.) chopped green chilies

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. pepper

1 pkg. (8 oz.) cream cheese, cubed

8 flour tortillas (8 inches) warmed

1 ½ cups chunky salsa

1 ½ cups (6 oz.) shredded Monterey Jack cheese

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In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, 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 greased 13x9 in. baking dish. Pour salsa over the top; sprinkle with cheese.

Bake, uncovered at 350° for 20-25 minutes or until heated through.