Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
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).
Step 3
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).
Step 4
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.
Step 5
Pour the remaining soup mixture over the filled tortillas. Cover the baking dish with foil.
Step 6
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Step 7
Top with the chopped Tomato (1) and Fresh Cilantro (to taste). Serve and enjoy.
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