Creamy, Cheesey, Shrimp Enchiladas

Ingredients

•  1 tsp extra virgin olive oil
• 1 1/2 lbs medium sized shrimp or prawns, de-veined, tails removed
• 1/2 diced red pepper
• 1 medium onion, diced
• 1/2 large diced jalapeno pepper
• 2 cups canned diced tomatoes
• 1 tsp creole seasoning blend
• 1 cup Philadelphia Light cream cheese
• 6 large soft burrito shells
• 1/2 package KRAFT Mexican blend shredded cheddar cheese

Directions

1. Saute the onions and peppers until just starting to soften over medium high heat in a large non-stick pan.
2. Add the shrimp and continue to saute until shrimp is opaque and cooked through.
3. Stir in the creole spice.
4. Add the canned tomatoes, stir well
5. Using a colander, drain the excess liquid from the pain and set aside. 
6. Return the shrimp and vegetables to the pan and over medium heat add a 1/2 cup of cream cheese and stir well to incorporate. 
7. Distribute an equal amount of the shrimp mixture into the middle of the six tortilla shells, roll and place seam side down in a casserole that has been sprayed with non stick spray.
8. Return the drained liquid to the pan and bring to the boil. Let it reduce slightly and then add the additional 1/2 cup cream cheese and stir well to incorporate.
9. Spoon the cream sauce evenly over the enchiladas in the pan and then cover with the Mexican blend cheese.
10. Bake uncovered in a 350 oven for 40 minutes.
11. Let rest 10 minutes before serving