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Shrimp Enchiladas

Shrimp Enchiladas

4.43
(23)

If you’re looking to change up your dinner routine, give these shrimp enchiladas a try.  Cream cheese combined with our cream of shrimp soup give just the right amount of creaminess to this dish and pickled jalapeno peppers add just the right amount of heat.  
For a time saving shortcut, purchase shrimp that are already peeled and deveined.


serves 8 people

Ingredients

cost per recipe: $24.06

The price is determined by the national average.

  • 2

    tablespoons butter

  • 1

    bunch green onion, chopped

  • 1

    medium red bell pepper, diced (about 1 cup)

  • 1 1/2

    pounds uncooked shrimp (21-25 count per pound), peeled and deveined

  • 2

    tablespoons chopped pickled jalapeño pepper

  • 1

    can Campbell's® Condensed Cream of Shrimp Soup

  • 4

    ounces cream cheese (about 1/2 cup)

  • 1/8

    teaspoon ground white pepper

  • 1

    teaspoon grated lime zest

  • 8

    flour tortilla (6-inch), warmed

  • 1

    cup shredded Monterey Jack cheese (about 4 ounces)

view nutrition info

How to Make It

Set the oven to 325°F.  Heat the butter in a 12-inch skillet over medium heat.  Add the onions and 1/2 cup red pepper and cook until tender, stirring occasionally.  Add the shrimp and cook until cooked through (you can tell they're done when they turn pink and opaque), stirring occasionally. Add the jalapeño peppers, soup, cream cheese, white pepper and lime zest.  Cook and stir until the cream cheese is melted. Remove the skillet from the heat.  Divide half the shrimp mixture among the tortillas.  Roll the tortillas around the filling and place seam-side down into a 13x9x2-inch baking dish.  Spoon the remaining shrimp mixture over the filled tortillas.  Sprinkle with the remaining 1/2 cup red pepper and the Monterey Jack cheese. Bake for 30 minutes or until the enchiladas are hot and bubbling.
Step 1

Set the oven to 325°F.  Heat the butter in a 12-inch skillet over medium heat.  Add the onions and 1/2 cup red pepper and cook until tender, stirring occasionally.  Add the shrimp and cook until cooked through (you can tell they're done when they turn pink and opaque), stirring occasionally.

Step 2

Add the jalapeño peppers, soup, cream cheese, white pepper and lime zest.  Cook and stir until the cream cheese is melted.

Step 3

Remove the skillet from the heat.  Divide half the shrimp mixture among the tortillas.  Roll the tortillas around the filling and place seam-side down into a 13x9x2-inch baking dish.  Spoon the remaining shrimp mixture over the filled tortillas.  Sprinkle with the remaining 1/2 cup red pepper and the Monterey Jack cheese.

Step 4

Bake for 30 minutes or until the enchiladas are hot and bubbling.

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Made With
Campbell's® Condensed Cream of Shrimp Soup

Campbell's® Condensed Cream of Shrimp Soup

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Ratings & Reviews

(23)
  • Adele

    April 24, 2015

    Good, not great.

    Always looking for the perfect easy recipe. This was good, but will try something else next time. The quest continues... Also to those who said they put this together in 10 minutes? It took me that long to wash and slice up the green onions and saute them in butter.....Easy recipe, but 10 minutes?

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  • Nena54

    March 9, 2015

    Loved it!

    I made this recipe over the weekend and it was so delicious! The only change I made was 1/2 can cream of mushroom instead of the whole can. I also added a drained can of crabmeat. I put two medium shrimp per enchilada and chopped up the remainder for the sauce. Also, using the Fiesta Blend cheese works well too. My husband and I cannot wait to eat the leftovers!

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  • Ann S.

    December 20, 2014

    Needs Work

    I made this the other night and like other reviewers I found that this has way too much cream in it. The cream of shrimp works great in here. But the cream of mushroom was not necessary. I say maybe 4 oz. of cream cheese instead of 8 oz. If you make it the way this recipe states you don't taste the shrimp. All you taste is a lot of cream. I think cut back on the cream and add more shrimp.

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  • Squaw14

    July 12, 2014

    You hate getting too full to eat more

    This recipe is so delicious, you just don't want to stop eating them. My husband loves them. I love how easy they are to cook.

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    (0) (0)
  • paulson17

    March 12, 2013

    Awesome Recipe!

    Great recipe, however I made some substitutions. I did not use the chilies or pimentos. I used green enchilada sauce instead of the Cream of Shrimp and next time I would use chicken instead of the seafood. LOVED it!!

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