Preheat the oven to 350 degrees F (180 degrees C).
In a medium bowl, stir together the Campbell’s® Condensed Cream of Chicken Soup (10.5 ounce), Pace® Picante Sauce (1 cup), Sour Cream (1/2 cup), Chipotle Pepper (1), and Adobo Sauce (1 teaspoon).
In a large bowl, stir one cup of the soup mixture with the Cooked Shrimp (1 pound) and Shredded Mexican Cheese Blend (1/2 cup).
Divide the shrimp mixture among the Flour Tortilla (6). Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish.
Pour the remaining soup mixture over the filled tortillas. Cover the baking dish with foil.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Top with the chopped Tomato (1) and Fresh Cilantro (to taste). Serve and enjoy.