Instructions: Preheat oven to 400. Spray both sides of a tortilla lightly with cooking spray. Place in an oven-proof soup bowl. Stack another bowl on top of buttered tortilla. (Note: If bowls dont stack, place dried pinto beans or clean marbles in tortilla to help it hold shape.) Place in preheated oven for five minutes. Remove top bowl (or beans), and continue baking until tortilla is golden brown. Repeat with all tortillas. Set aside. In a non-stick dutch oven or 6 quart pot (or one treated with cooking spray), melt butter or margarine over medium heat. Add garlic and onion and cook, stirring frequently until tender, about 4 minutes. Add shrimp and chili powder and cook stirring frequently for and additional 5 minutes or until shrimp are pink. With a slotted spoon, remove shrimp from pan, reserving drippings in pan. Add flour to drippings, and mix well. Cook over medium heat until slightly browned (about a minute). Stir in salt and pepper. Slowly add chicken broth stirring quickly to avoid lumps, and simmer over medium heat for 10 minutes. Stir in rice. Chop up shrimp into small pieces (reserve a few whole shrimp for garnish, if desired). Add back into soup. Stir in milk. Stir in fat-free sour cream. Heat just to boiling. Pour into prepared tortillas. Garnish with a swirl or spoonful of fat-free sour cream, reserved whole shrimp, chopped green onion, and/or fresh cilantro as desired. Serve hot!

This recipe makes six servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.