Shrimp Enchiladas

I modified this recipe from a great cooking blog, Cooking With Sara. I like the idea of shrimp enchiladas, but I had tons of tomatillos on hand so I wanted to make my own Green Sauce to pour over them.

Shrimp Enchiladas

12 corn tortillas (6 inch)
1 medium onion, chopped
2 Tbsp. olive oil
3/4 pound cooked medium shrimp, chopped
1 4 oz. can chopped green chile's
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
4 oz. reduced fat cream cheese
1 1/2 cups shredded Mexican blend cheese, divided
Prepared Green Tomatillos Sauce

Wrap tortillas in foil and place in the oven for 15 minutes or until softened.

Meanwhile, in a large skillet, saute onion in olive oil over medium heat until tender. Add shrimp, green chilies, chili powder, salt, pepper and cumin. Cook for 2-3minutes until combined. Stir in cream cheese, then 1/2 cup of Mexican cheese until melted.

Unwrap tortillas. Spray a 9x13 baking dish with nonstick cooking spray, then spoon 1/4 cup of filling down middle of one tortilla. Roll and place seam side down in baking dish. Repeat with remaining tortillas.

Cover enchiladas with tomatillo sauce, then with remaining cheese. Bake at 350 for 20-25 minutes or until heated through and bubbly.

Tomatillo Sauce

1 T. Olive Oil
1 Large Onion, chopped
2 cloves garlic, minced
1 lb. Green Tomatillos, cut in halves or quartered
¼ C. Snipped Cilantro
Salt and Pepper to taste

In a large sauce pan saute onion and garlic in olive oil until softened. Add tomatillos, cover and simmer until softened. Transfer vegetables to blender and pulse until blended without chunks. Add cilantro, salt and pepper to taste and set aside.