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RECIPE
10 INGREDIENTS 7 STEPS 55min

Shrimp and Cheese Enchiladas

5.0
1 Ratings
These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.
Shrimp and Cheese Enchiladas Recipe | SideChef
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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.
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
http://www.campbellskitchen.com/
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Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
http://www.campbellskitchen.com/
55min
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
Adobo Sauce
1/2 cup
Shredded Mexican Cheese Blend
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Nutrition Per Serving

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CALORIES
335
FAT
12.3 g
PROTEIN
25.4 g
CARBS
30.6 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

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 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 4
Divide the shrimp mixture among the TortillaLand® 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 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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Nutrition Per Serving
Calories
335
% Daily Value*
Fat
12.3 g
16%
Saturated Fat
5.6 g
28%
Trans Fat
0.0 g
--
Cholesterol
168.6 mg
56%
Carbohydrates
30.6 g
11%
Fiber
2.5 g
9%
Sugars
4.6 g
--
Protein
25.4 g
51%
Sodium
1213.2 mg
53%
Vitamin D
--
--
Calcium
264.3 mg
20%
Iron
2.2 mg
12%
Potassium
245.3 mg
5%
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