Shrimp and Cheese Enchiladas

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10 INGREDIENTS • 7 STEPS • 55MINS

Shrimp and Cheese Enchiladas

Recipe

5.0

1 rating

These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

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Shrimp and Cheese Enchiladas

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These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

Campbell's Kitchen

Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.

https://www.campbells.com/recipes/

55MINS

Total Time

$2.11

Cost Per Serving

Ingredients

Servings

6

us / metric

1 cup

Condensed Cream of Chicken Soup

Used Campbell’s® Condensed Cream of Chicken Soup

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

1/2 cup

1 cup

Pace® Picante Sauce

1 tsp

1 lb

1/2 cup

Shredded Mexican Cheese Blend

6

Flour Tortillas

1

to taste

1

Chipotle Pepper

Nutrition Per Serving

VIEW ALL

Calories

335

Fat

12.3 g

Protein

25.4 g

Carbs

30.6 g

Love This Recipe?

Shrimp and Cheese Enchiladas

Save

Campbell's Kitchen

Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.

https://www.campbells.com/recipes/

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

In a medium bowl, stir together the Condensed Cream of Chicken Soup (1 cup), Pace® Picante Sauce (1 cup), Sour Cream (1/2 cup), Chipotle Pepper (1), and Adobo Sauce (1 tsp).

step 3

In a large bowl, stir one cup of the soup mixture with the Cooked Shrimp (1 lb) and Shredded Mexican Cheese Blend (1/2 cup).

step 3 In a large bowl, stir one cup of the soup mixture with the Cooked Shrimp (1 lb) and Shredded Mexican Cheese Blend (1/2 cup).

step 4

Divide the shrimp mixture among the Flour Tortillas (6). Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish.

step 4 Divide the shrimp mixture among the Flour Tortillas (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 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 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.

step 7 Top with the chopped Tomato (1) and Fresh Cilantro (to taste). Serve and enjoy.

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