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.

Shrimp and Cheese Enchiladas

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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/

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

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

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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