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.
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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