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.
cost per recipe: $17.29
The price is determined by the national average.
bunch green onion, chopped
medium red bell pepper, diced (about 1 cup)
pounds uncooked shrimp (21-25 count per pound), peeled and deveined
tablespoons chopped pickled jalapeño pepper
can Campbell's® Condensed Cream of Shrimp Soup
ounces cream cheese (about 1/2 cup)
teaspoon ground white pepper
teaspoon grated lime zest
flour tortilla (6-inch), warmed
cup shredded Monterey Jack cheese (about 4 ounces)
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.