Name: Shrimp and Cheese Enchiladas
Total time: 3300 s
Yield: 6
Ingredients: 10.5 ounce Condensed Cream of Chicken Soup; 1/2 cup Sour Cream; 1 cup Pace® Picante Sauce; 1 teaspoon Adobo Sauce; 1 pound Cooked Shrimp; 1/2 cup Shredded Mexican Cheese Blend; 6 Flour Tortilla; 1 Tomato; to taste Fresh Cilantro; 1 Chipotle Pepper

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

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55min

Total Time

$2.11

Cost Per Serving

Ingredients

Servings

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

Sour Cream

1 cup

Pace® Picante Sauce

1 tsp

Adobo Sauce

1 lb

Cooked Shrimp

1/2 cup

Shredded Mexican Cheese Blend

TortillaLand® Flour Tortillas

Tomato

to taste

Fresh Cilantro

Chipotle Pepper

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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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Shrimp and Cheese Enchiladas

Ingredients

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Nutrition Per Serving

Author's Notes

Cooking Instructions

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