Southwest Shrimp Enchilada
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3⁄4 lb cooked and deveined medium shrimp
- 10 1⁄2 ounces Campbell's cream of shrimp soup
- 8 7⁄8 ounces old el paso heat and serve Mexican rice
- 8 small corn tortillas
- 10 ounces enchilada sauce
- 4 ounces shredded monterey jack and cheddar cheese blend
directions
- Preheat oven to 350 degrees Fahrenheit.
- Coat 13 x 9 pan with cooking spray.
- Remove tails from shrimp.
- Mix shrimp, soup, rice.
- Divide filling over center of tortilla after heating tortilla in microwave to soften,.
- Roll tortilla around filling and place seam down in baking pan.
- Pour enchilada sauce over enchiladas and sprinkle with cheese.
- Cover pan with aluminum foil.
- Bake 25 minutes or until filling is thoroughly heated,.
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania