Shrimp Enchiladas
If you’re looking to change up your dinner routine, give these shrimp enchiladas a try. Cream cheese combined with our cream of shrimp soup give just the right amount of creaminess to this dish and pickled jalapeno peppers add just the right amount of heat. For a time saving shortcut, purchase shrimp that are already peeled and deveined.
Ingredients
2 tablespoons butter
1 bunch green onion, chopped
1 medium red bell pepper, diced (about 1 cup)
1.5 pounds uncooked shrimp (21-25 count per pound), peeled and deveined
2 tablespoons chopped pickled jalapeño pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup
4 ounces cream cheese (about 1/2 cup)
0.125 teaspoon ground white pepper
1 teaspoon grated lime zest
8 flour tortilla (6-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 bunch green onion, chopped
1 medium red bell pepper, diced (about 1 cup)
1.5 pounds uncooked shrimp (21-25 count per pound), peeled and deveined
2 tablespoons chopped pickled jalapeño pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup
4 ounces cream cheese (about 1/2 cup)
0.125 teaspoon ground white pepper
1 teaspoon grated lime zest
8 flour tortilla (6-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Instructions
Set the oven to 325°F. Heat the butter in a 12-inch skillet over medium heat. Add the onions and 1/2 cup red pepper and cook until tender, stirring occasionally. Add the shrimp and cook until cooked through (you can tell they're done when they turn pink and opaque), stirring occasionally.
Add the jalapeño peppers, soup, cream cheese, white pepper and lime zest. Cook and stir until the cream cheese is melted.
Remove the skillet from the heat. Divide half the shrimp mixture among the tortillas. Roll the tortillas around the filling and place seam-side down into a 13x9x2-inch baking dish. Spoon the remaining shrimp mixture over the filled tortillas. Sprinkle with the remaining 1/2 cup red pepper and the Monterey Jack cheese.
Bake for 30 minutes or until the enchiladas are hot and bubbling.
Add the jalapeño peppers, soup, cream cheese, white pepper and lime zest. Cook and stir until the cream cheese is melted.
Remove the skillet from the heat. Divide half the shrimp mixture among the tortillas. Roll the tortillas around the filling and place seam-side down into a 13x9x2-inch baking dish. Spoon the remaining shrimp mixture over the filled tortillas. Sprinkle with the remaining 1/2 cup red pepper and the Monterey Jack cheese.
Bake for 30 minutes or until the enchiladas are hot and bubbling.
Shrimp Enchiladas
If you’re looking to change up your dinner routine, give these shrimp enchiladas a try. Cream cheese combined with our cream of shrimp soup give just the right amount of creaminess ...
Directions
Print
Set the oven to 325°F. Heat the butter in a 12-inch skillet over medium heat. Add the onions and 1/2 cup red pepper and cook until tender, stirring occasionally. Add the shrimp and cook until cooked through (you can tell they're done when they turn pink and opaque), stirring occasionally.Add the jalapeño peppers, soup, cream cheese, white pepper and lime zest. Cook and stir until the cream cheese is melted.Remove the skillet from the heat. Divide half the shrimp mixture among the tortillas. Roll the tortillas around the filling and place seam-side down into a 13x9x2-inch baking dish. Spoon the remaining shrimp mixture over the filled tortillas. Sprinkle with the remaining 1/2 cup red pepper and the Monterey Jack cheese.Bake for 30 minutes or until the enchiladas are hot and bubbling.
Ingredients
2 tablespoons butter1 bunch green onion, chopped1 medium red bell pepper, diced (about 1 cup)1.5 pounds uncooked shrimp (21-25 count per pound), peeled and deveined2 tablespoons chopped pickled jalapeño pepper1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup4 ounces cream cheese (about 1/2 cup)0.125 teaspoon ground white pepper1 teaspoon grated lime zest8 flour tortilla (6-inch), warmed1 cup shredded Monterey Jack cheese (about 4 ounces)
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