Shrimp Enchiladas

Courtesy of Campbell's® Kitchen

Servings: 10
Prep Time: 30 Min.
Cook Time: 30 Min.

* 2 Tbsp. butter
* 1 bunch green onions, chopped
* 1 lb. fresh or thawed frozen shrimp, peeled and deveined
* 1 can (4 oz.) chopped green chiles
* 1 can (4 oz.) pimientos
* 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
* 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Shrimp Soup
* 1 pkg. (8 oz.) cream cheese
* 1/8 tsp. ground white pepper
* 10 flour tortillas (8-in.), warmed
* 2 c. shredded Monterey Jack cheese (about 8-oz.)

1. Heat the butter in a 3-qt. 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.
2. Divide half the shrimp mixture among the tortillas. Roll up the tortillas and place, seam-side down, into a lightly greased 3-qt. shallow baking dish. Spoon the remaining shrimp mixture over the filled enchiladas. Sprinkle with the remaining pimientos and the cheese.
3. Bake at 325°F. for 30 min. or until the enchiladas are hot and bubbling.

Calories: 436;   Total Fat: 24g;   Saturated Fat: 12g;   Cholesterol: 143mg;   Total Carbs: 32g;   Fiber: 3g;   Protein: 22g;   Sodium: 1188mg;