1 lb. med. shrimp
1 pkg. tortillas & oil
1 lb. cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
1 can cream of shrimp soup
1 can green chilies, chopped
1 onion, chopped fine
2 tbsp. butter
4 oz. sour cream
1 can beer
Water for boiling shrimp
Salt
Pepper

1. Peel shrimp. Heat water and can of beer to boiling. Place shrimp in boiling water for 2 1/2 minutes only. Drain and refrigerate.

2. Saute onion in butter. In bowl, mix soup, onion, sour cream, green chilies, salt and pepper.

3. Heat oil. Dip tortillas in oil until soft and set aside.

4. Roll enchiladas. In each tortilla, place 5 or 6 shrimp, cheese, spoonful of shrimp mixture. Roll and place in large pan. Do not place enchiladas too close together.

5. Save some shrimp mixture and thin slightly. Spoon over each enchilada. Top with grated cheese. Garnish with a shrimp on each one.

6. Bake at 350 degrees until cheese melts and is bubbly. Makes 7 enchiladas.