Shrimp Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tablespoon butter1 bunch green onion, chopped1 pound fresh or thawed frozen shrimp, peeled and deveined1 can (about 4 ounces) chopped green chiles1 jar (4 ounces) diced pimientos1 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 Soup1 package (8 ounces) cream cheese, low fat1/8 teaspoon ground white pepper10 flour tortillas (8-inch), warmed2 cups Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese
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.
Number of Servings: 10
Recipe submitted by SparkPeople user CHUCKLES0719.
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.
Number of Servings: 10
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 379.6
- Total Fat: 19.0 g
- Cholesterol: 89.8 mg
- Sodium: 1,078.2 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 19.4 g
- Protein: 26.8 g