Enchiladas with Shrimp and Cream Cheese

12 corn tortillas

Olive oil

1 pound bay shrimp

7 ounce can diced chilies

Small jar stuffed green olives, cut in half

8 ounces cream cheese, softened

½ cup roasted veggie salsa

1 teaspoon salt

½ teaspoon cumin

½ teaspoon dried chilies, or chili powder

1 ½ cups grated pepper jack cheese

1 ½ cups green enchilada sauce

6 green onions, finely sliced

Soften tortillas in olive oil. Mix shrimp with chilies, olives, cream cheese, salsa, salt and cumin. Evenly divide the filling into the tortillas and place them on some enchilada sauce in a casserole. Pour the enchilada sauce on top, sprinkle on the jack cheese and top with the green onions. Bake at 350 for about 20 minutes or until cheese is melted and filling is hot. Serve with sour cream and guacamole if desired.