Shrimp Enchiladas

INGREDIENTS:

• • 2 tablespoons Butter

  • 1 bunch Green Onions

  • 1 pound Shrimp

  • 1 can (4 ounce) Chiles, chopped

  • 1 jar (4 ounce) Pimentos, diced

  • 1 can (10 ¾ ounce) Campbell's Condensed Cream of Mushroom Soup

  • 1 can (10 ¾ ounce) Campbell's Cream of Shrimp Soup

  • 1 package (8 ounce) Cream Cheese

  • ⅛ teaspoon White Pepper

  • 8 Flour Tortillas

  • 2 cups Mexican Cheese, shredded

  • Sliced Black Olives

  • Sour Cream

DIRECTIONS:

• 1. Preheat oven to 325°.

  2. Melt butter in saucepan.

  3. Stir in chopped Green Onions and cook until tender

  4. Add Shrimp (cut in smaller pieces if necessary) and cook until pink.

  5. Add Chiles, half of the Pimentos, the Soups, Cream Cheese and White Pepper.  Cook until the Cream Cheese is melted and the mixture is hot.

  6. Remove from heat and spread half of the mixture into 8 tortillas.  Roll jellyroll style and place seam side down on a 3 Quart glass greased baking dish.

  7. Spoon the remaining mixture over the tortillas.  Cover with remaining pimentos and top with Mexican Cheese.

  8. Cover with aluminum foil and bake for 30 minutes or until enchiladas are hot and bubbling.

  9. Top with Black Olives and Sour Cream

YIELD:

• • Eight (8) Servings

NOTES:

• • Serve with salsa

SOURCE:

• Campbell's All-New Casseroles, ©2012

PHOTO(S):