Shrimp Enchiladas, 10/7/11

Alan BennettMakes: 12 servingsTime: 1 hrIngredients 1 # Shrimp, peeled & deveined 1 stick Butter 1 bunch Green onions, chopped (half in mix & half as topping) 1/4 # or 1 small Yellow onion, chopped fine 2 Tablespoons Garlic, chopped fine or minced 1 1/2 tablespoons Tony's 2 teaspoons File powder 1 can Rotel, drained 4 stalks Celery, chopped fine 1 1/2 Tablespoons Redfish magic 1/2 Lemon, squeezed 1 can Cream of mushroom soup 1 can Cream of celery 1 cup Heavy cream 2 tablespoons Hot sauce 1/2 cup Parmesan cheese, grated 24 Flour tortillas (6") 4 ounces Cheddar cheese, shredded (for topping when finished) Notes / Directions Chop shrimp into small pieces after peelingSaut shrimp in 6 tablespoons of butter with 1 Tablespoon of redfish magic and 1 Tablespoon of Tony's In a pot, add rest of Tony's, Redfish magic, butter, all yellow onion, half of green onions, celery, garlic, file & rotel. Saut until veggies are soft, about 5 minAdd veggies to saut shrimp and then add both soups, lemon juice, and heavy creamStir and simmer for 15 minutesAdd Parmesan cheese & stirPut about 3 ounces inside each tortilla and roll up (3 oz is a heaping soup ladle full)After you fill & roll tortillas, place on each plate and top with more enchilada mixFinally, top with cheddar cheese and chopped green onions