Description
These Shrimp and Cheese Enchiladas combine succulent cooked shrimp with a creamy, flavorful sauce made from cream of chicken soup, sour cream, picante salsa, and chipotle pepper. Rolled in soft flour tortillas, baked until bubbly, and topped with fresh tomato and cilantro, this dish offers a comforting and zesty Mexican-inspired meal perfect for dinner.
Ingredients
Scale
Sauce and Filling
- 10.5 ounces Condensed Cream of Chicken Soup
- 1/2 cup Sour Cream
- 1 cup Picante Salsa
- 1 teaspoon Adobo Sauce
- 1 Chipotle Pepper
- 1 pound Cooked Shrimp
- 1/2 cup Shredded Mexican Cheese Blend
Tortillas and Garnish
- 6 Flour Tortillas
- 1 Tomato, chopped
- Fresh Cilantro, to taste
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to prepare for baking the enchiladas.
- Make Sauce: In a medium bowl, combine the condensed cream of chicken soup, picante salsa, sour cream, chipotle pepper, and adobo sauce. Stir well to create a smooth and flavorful sauce base.
- Prepare Filling: In a large bowl, mix 1 cup of the prepared sauce with the cooked shrimp and shredded Mexican cheese blend until evenly coated.
- Assemble Enchiladas: Divide the shrimp mixture evenly among the flour tortillas, rolling each tortilla tightly. Place the rolled enchiladas seam-side down in an 11 x 8 x 2-inch baking dish.
- Add Sauce and Cover: Pour the remaining sauce mixture over the assembled enchiladas in the dish. Cover the baking dish with aluminum foil to retain moisture during baking.
- Bake: Bake in the preheated oven for 40 minutes, or until the enchiladas are thoroughly heated and bubbly around the edges.
- Garnish and Serve: Remove the foil and top the enchiladas with chopped tomato and fresh cilantro. Serve hot and enjoy a flavorful meal.
Notes
- If preferred, substitute cooked shrimp with cooked chicken or a vegetarian protein for variation.
- Adjust the chipotle pepper quantity to control the heat level according to your taste.
- For a lower fat version, use reduced-fat sour cream and cheese blend.
- Warm the tortillas before rolling to prevent cracking.
- Leftover enchiladas can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: shrimp enchiladas, cheese enchiladas, Mexican casserole, baked enchiladas, creamy shrimp recipe, chipotle pepper enchiladas
