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These Shrimp Enchiladas are the perfect example of a restaurant-style dish you can make at home- and it's so easy! The best shortcut here is to use shrimp that are already cleaned and peeled- that way you can just throw them into the skillet. And this is another win for that often overlooked but so delicious condensed cream of shrimp soup. It makes an enchilada filling that's flavorful and creamy with just a little spice (don't forget the jalapeños- the balance of cream and heat is perfect!). You can make these Shrimp Enchiladas look dinner out-worthy by sprinkling some additional green onion on top (just cut up a little extra while you prep!).
Heat the oven to 325°F. While the oven is heating, heat the butter in a 12-inch skillet over medium heat. Add the onions and 1/2 cup red pepper and cook until tender. Season the shrimp with salt. Add the shrimp and cook until done (you can tell they're done when they turn pink and opaque).
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.