French Quarter Crepe Casserole

French Quarter Crepe Casserole

2 tps. Butter or margarine
1/2 lb. medium shrimp shelled and deveined
1/4 cup green chilies chopped
1/4 tsp. oregano crushed
1 10 1/2 oz. can New England clam chowder
1 cup Monterey Jack cheese shredded
1/4 cup roasted red pepper diced
1 tbsp. parsley chopped
4 flour tortillas

Preheat broiler. In skillet over medium heat, in hot butter, cook shrimp and chilies with oregano until shrimp turn pink.

Stir in soup, 1/2 cup cheese, red pepper and parsley. Heat to boiling. Reduce heat to low. Simmer 2 minutes.

Spoon about 1/3 cup shrimp mixture along center of each tortilla; roll up. Place filled tortillas, seamside down, in 1-quart casserole.

Completely cover with remaining mixture and cheese. Broil 4 inches from source of heat, 3 minutes or until cheese melts.

Serves 4