Vera Cruz Shrimp Casserole

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Vera Cruz Shrimp Casserole

2 pounds peeled and deveined shrimp

1 can (10.5 oz) can chicken soup

8 oz. sour cream

1 onion, chopped

1 can (10 oz) diced tomatoes and green chilies

1 can (4 oz) can green chilies

1 teaspoon cumin

12 oz. sharp Cheddar cheese, shredded

10 corn tortillas, coarsely chopped

Preheat oven to 350 degrees.

Heat all ingredients, except cheese and tortillas, in a large skillet or medium stock pot. Layer mixture, tortillas and cheese in a 3 quart casserole dish. (Reserve a little cheese for the top of casserole).

Bake for 30 minutes or until top is bubbly.

 

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