Shrimp Enchiladas recipe

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

2 tablespoons butter
1 bunch green onions, 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 degrees F for 30 minutes or until the enchiladas are hot and bubbling.

Makes 10 servings.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.