Directions
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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
In a medium bowl, stir together the
Campbell’s® 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
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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