Shrimp Enchiladas Recipe

What You'll Need

2 tablespoons butter
1 bunch green onions, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup
8 ounces (1 package) cream cheese
1/8 teaspoon ground white pepper
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)

How to Make It

  • 1

    Heat the butter in a 3-quart saucepan over medium heat.  Add the onions and cook until tender, stirring occasionally.  Add the shrimp and cook until they're cooked through.  Stir in the chiles, half the pimientos, the soups, cream cheese and white pepper and cook until the cream cheese is melted, stirring occasionally.  Remove the saucepan from the heat.

  • 2

    Divide half the shrimp mixture among the tortillas.  Roll up the tortillas and place, seam-side down, into a lightly greased 3-quart shallow baking dish.  Spoon the remaining shrimp mixture over the filled enchiladas.  Sprinkle with the remaining pimientos and the cheese.

  • 3

    Bake at 325°F. for 30 minutes or until the enchiladas are hot and bubbling.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

calories

393 402

totalfat

22.7g 23.8g

saturatedfat

11.4g 11.5g

cholesterol

112mg 114mg

sodium

1262mg 1295mg

totalcarbohydrate

29.7g 29.7g

dietaryfiber

2.3g 2.3g

protein

17.8g 17.8g

vitamina

20%DV 20%DV

vitaminc

25%DV 25%DV

calcium

30%DV 30%DV

iron

10%DV 10%DV