Shrimp Enchiladas

These creamy shrimp enchiladas are a delicious departure from the
typical red sauce variety. Make them tonight and hope for leftovers for
lunch tomorrow!

Shrimp Enchiladas
from Campbell's Community

Prep Time: 30 min.
Bake Time: 30 min.

2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh *or* thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular *or* 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)

1. Heat the butter in a 3-quart saucepan over medium heat. Add the
onions and cook until tender, stirring occasionally. Add the shrimp and
cook until they're cooked through. Stir in the chiles, *half* the
pimientos, the soups, cream cheese and white pepper and cook until the
cream cheese is melted, stirring occasionally. Remove the saucepan from
the heat.

2. Divide *half* the shrimp mixture among the tortillas. Roll up the
tortillas and place, seam-side down, into a lightly greased 3-quart
shallow baking dish. Spoon the remaining shrimp mixture over the filled
enchiladas. Sprinkle with the remaining pimientos and the cheese.

3. Bake at 325°F. for 30 minutes or until the enchiladas are hot and
bubbling.

Makes: 10 servings.

Kitchen Clip
                              To quick-thaw frozen shrimp, place them in a large bowl of cool
water. They'll be ready to go in about 10 minutes.
Received on Sat Jul 31 21:37:57 2010