These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.
Total Time
55min
5.0
1 Rating
Author: Campbell's Kitchen
Servings:
6
Ingredients
•
1
cup
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
•
6
Flour Tortillas
•
1
Tomato
•
to taste
Fresh Cilantro
•
1
Chipotle Pepper
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
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).
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).
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.
5.
Pour the remaining soup mixture over the filled tortillas. Cover the baking dish with foil.
6.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
7.
Top with the chopped Tomato (1) and Fresh Cilantro (to taste). Serve and enjoy.
Nutrition Per Serving
CALORIES
335
FAT
12.3 g
PROTEIN
25.4 g
CARBS
30.6 g
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