Shrimp Enchiladas - cooking recipe

Ingredients

1 pkg. flour tortillas (8)
1 lb. tiny salad shrimp
2 cans cream of mushroom soup (undiluted)
1 bunch green onions, chopped
1 jar pimento
1 (8 oz.) cream cheese
1 Tbsp. margarine
shredded Colby and Monterey Jack cheese

Preparation

Melt margarine and saute onion until tender.
Add soup and heat.
Add cream cheese and melt.
Add half jar pimento.
Fill tortillas with mixture and fold over.
Pour rest of mixture and pimento over them.
Top with other cheese.
Heat in oven until hot and melted.