shrimp enchiladas
(2 ratings)
I have been on a shrimp craze lately. Luckily, my husband can't stand the stuff, so our budget hasn't taken too big a hit. BUT, he LOVED this recipe. Thank you Campbell's for the awesome recipe!
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(2 ratings)
yield
10 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For shrimp enchiladas
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2 Tbspbutter
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1 bunchgreen onion, chopped
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1 lbfresh or thawed frozen shrimp, peeled and deveined
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4 ozchopped green chilies
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4 ozdiced pimientos
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10 3/4 ozcream of mushroom soup
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10 3/4 ozcream of shrimp soup
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8 ozcream cheese
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1/8 tspground white pepper
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10flour tortillas (8")
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2 cshredded monterey jack cheese
How To Make shrimp enchiladas
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1Heat 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 chilies, half the pimientos, soups, cream cheese, and white pepper and cook until the cream cheese is melted, stirring occasionally. Remove the saucepan from the heat.
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2Divide 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.
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3Bake at 325*F for 30 minutes or until the enchiladas are hot and bubbling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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