1. Leaving stems on, slit chiles lengthwise down one side and under cold water, clean out seeds and ribs. 2. Mix shrimp, green onion and 1/4 cup of enchilada sauce. 3. Mix the sharp and mozzarella together. 4. In small saucepan, warm up remaining enchilada sauce and keep warm. 5. Stuff each chile with 1/4 of the shrimp filling and top with 1/4 of the cheese filling and pack down. Chile may be pulled open a little to pack filling. You should have about a 2" opening after stuffing so cheese is showing. 6. Place chiles stuffed side up in a lightly greased baking dish. 7. Bake, uncovered at 400 degrees until chiles are soft and lightly tinged with brown. About 25 minutes. 8. To serve: Top each chile with remaining enchilada sauce, a dollup of sour cream and chopped cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
