Annie,TX (9:26:52 PM) :

Shrimp Enchiladas

12 oz. Singleton Peeled and Cleaned Shrimp,thawed
2 tbsp. chopped onion
2 tbsp. chopped fresh cilantro
2 tbsp. Wesson Vegetable oil
2 oz. Healthy Choice Fat Free Cream Cheese, softened
1/2 tsp. chili powder
1/4 tsp. cumin
8 oz. cooked Mexican seasoned rice
1 cup Rosarita Refried Beans
Wesson No Stick Cooking Spray
12 6-inch Mamacita's (or other) Flour Tortillas
1 cup (4 oz.) County Line Shredded Cheddar Cheese
1 cup (4 oz.) County Line Shredded Monterey Jack Cheese
1 24-oz. jar thick and chunky mild salsa

Saute shrimp, onions and cilantro in oil over medium heat for
three to four minutes. Add cream cheese, chili powder, cumin
and mix thoroughly.

Blend in rice and beans.

Coat a 13x9-inch pan with cooking spray. Spread filling down
center of each tortilla; sprinkle with cheeses. Roll up and place
seam side down in pan in two rows of six tortillas each. Cover
with salsa. Sprinkle with remaining cheese.

Bake at 350 F. for 20 to 25 minutes.

Makes 6 servings.