Shrimp, Green Chilies & Cheese Casserole

8 corn tortillas, softened in oil

½ pound medium shrimp, shelled

½ teaspoon salt

1 tablespoon olive oil

2 cloves minced garlic

½ cup chopped onion

½ cup chopped red bell pepper

1/2 cup sour cream

1/2 teaspoon salt

2 teaspoons chili powder

½ cup cream

3 ounces cream cheese

½ teaspoon salt & pepper

1 can diced green chilies, 4 ounces

2 eggs

1 cup grated Monterrey Jack Cheese

¼ cup minced green onions

Green chili salsa


Soften tortillas in oil, cut each tortilla into 8 wedges and layer half of them on the bottom of a baking dish. Heat olive oil in skillet and sprinkle half teaspoon salt on the shrimp and sauté them with the garlic, ½ cup onions and red peppers. Cook shrimp for a few minutes on each side and remove everything from pan. Mix sour cream with salt, chili powder, cream, cream cheese, ½ teaspoon salt & pepper, green chilies and eggs. In the baking dish layer half of the sour cream and egg mixture on top of tortillas, then layer the rest of the tortillas and the rest of the sour cream and egg, then add the shrimp and vegetables. Bake uncovered at 375 for about 30 minutes, or until the sour cream and egg mixture sets up. Top with grated cheese and green onions. Bake another 10 minutes or so until the cheese is melted and browned. Serve with salsa on the side.


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