INGREDIENTS
1 lb
frozen cooked shrimp (cocktail shrimp are great for this!), defrosted
1 tsp
cumin
1 tsp
chili powder
28 oz
green enchilada sauce
1/4 tsp
salt
1/2 cup
sour cream (reduced fat is fine)
1/4 tsp
cayenne pepper
1 4 ounce can
diced fire roasted green chilies
8 oz
shredded “Mexican Blend” cheese (or Monterey Jack)
12
corn tortillas
verde salsa for serving
fresh cilantro for serving