Green Chile Shrimp Enchiladas

8 La Tortilla Factory Hand Made Whole Wheat and Corn Tortillas
5 slices Albertson's Deli Style Monterey Jack cheese
3/4 cup Albertson's Reduced fat Colby&Jack shredded cheese
8 oz Salad Shrimp
2 cups chopped fresh tomatoes
3/4 cup chopped onions
1 jalapeno pepper diced (seeds and veins removed)
2 tbs fresh lime juice
2 cups La Victoria Green Chile Salsa (Mild) or your favorite green salsa

Mix shrimp, tomatoes, onion, lime juice and jalapeno in a bowl. Place half a cup of salsa on the bottom of a 9x13 baking dish. Divide 3 slices of the cheese into 3 equal strips each. Warm 3/4 cup of the salsa in a flat small skillet. Dip each tortilla into the salsa, place a strip of cheese in the center. Add 3 tbs of the shrimp mixture over the cheese and roll. Place seam down in baking dish. Do this with remaining tortillas. Spoon any remaining shrimp mixture over the top of the enchiladas. Top with remaining salsa and remaining Monterey Jack cheese. Sprinkle the monterey/colby mixture evenly over the top. Bake for approximately 40 min. Makes 6 servings. Top each serving with sour cream.

Number of Servings: 6

Recipe submitted by SparkPeople user MSMACCHI.