Creamy Shrimp Enchiladas

Ingredients:

2 (10 3/4 oz.) cans cream of shrimp or chicken soup

1 cup fat-free sour cream

1/2 cup salsa

1 (4 oz.) can green chiles, chopped

2 cups Monterey jack cheese, shredded, divided

2 tsp chili powder

1 tsp ground cumin

1 tbsp dried cilantro flakes

2 lbs. small shrimp, cooked, peeled and deveined

10 (8 inch) fat-free flour tortillas

2 plum tomatoes, seeded, diced

2 green onions, sliced

Directions:

Preheat oven to 350°.  In a large mixing bowl combine soup, sour cream, salsa, chiles, 1 1/2 cups shredded cheese, chili powder, cumin, and cilantro flakes.  Transfer 3/4 of the mixture into a second bowl and mix with cooked shrimp.  Fill tortillas with equal amounts of shrimp mixture and place in a large, greased baking dish.  Cover with remaining sauce mixture and 1/2 cup of shredded cheese.  Bake in the oven for 15 minutes; remove and top with diced tomatoes and sliced green onions and bake for an additional 5 minutes.  Serve warm with additional salsa, sour cream, avocado, or other desired garnishes!  Makes 10 enchiladas. 

7 Weight Watchers points per serving (1 enchilada each).