Shrimp Enchiladas

Yield:	6 Servings
Categories:

12	oz	Cooked shrimp;chopped, (2 cups)
6	oz	Shredded Monterey Jack cheese; divided
2	c	Picante sauce; divided
14	oz	Fresh broccoli chopped
3	oz	Cream cheese softened
1/2	c	Thinly sliced green onions;with tops
1/3	c	Chopped fresh cilantro
1/2	ts	Garlic salt
		Vegetable oil
12		Corn tortillas
		OPTIONAL TOPPINGS
		Chopped tomatoes
		Avocado slices
		Sour cream