Shrimp Enchiladas

Campbell's Shrimp Enchiladas Recipe

This recipe adds just a little spice to your shrimp...and the results are delicious.  Flour tortillas are filled with a creamy shrimp mixture and topped with melted cheese....doesn't that sound tempting? 

At a glance

Prep

30 min.

Total

1 hr.

Serves

10

Bake: 30 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Campbell’s® Condensed Cream of Shrimp Soup

    Campbell’s® Condensed Cream of Shrimp Soup

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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 canned green chiles
1 jar (4 ounces) diced pimientos
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 can (10 3/4 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.

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RID#25990

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