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Source: Campbell's Recipes
Tagged With: 10 servings
Shrimp Enchiladas
This recipe adds just a little spice to your shrimp...and the results are delicious.  Flour tortillas are filled with a creamy shrimp mixture and topped with melted cheese....doesn't that sound tempting? 
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Serves: 10 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
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2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimiento
1 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 Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
10 flour tortilla (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)




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.

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.

Bake at 325°F. for 30 minutes or until the enchiladas are hot and bubbling.


Notes:
Nutritional Values per Serving using Cream of Mushroom Soup: Calories 436, Total Fat 24g, Saturated Fat 12g, Cholesterol 143mg, Sodium 1188mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 22g, Vitamin A 21%DV, Vitamin C 28%DV, Calcium 28%DV, Iron 22%DV

Nutritional Values per Serving using 98% FF Cream of Mushroom Soup: Calories 427, Total Fat 23g, Saturated Fat 12g, Cholesterol 143mg, Sodium 1134mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 22g, Vitamin A 20%DV, Vitamin C 28%DV, Calcium 29%DV, Iron 21%DV


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