Our dear Shannon, creator of delicious and healthful dishes, is quite busy this week, so I am throwing one of my recipes in for Thursday’s Dish in hopes of giving her a break. Keep in mind that I am not nearly as creative as Shannon is, I don’t spend nearly as much time finding creative ways to prepare fresh vegetables, and I have an indecent dependency on sauce and cheese.
I get a weekly recipe from Campbell’s Community…you know, the people who make soup. Despite my love of all things creamy, I typically gloss over the recipes I get from them…except this one. I saw the words “shrimp” and “enchilada,” and I was intrigued. Here is the link to the original recipe. The recipe below includes my tweaks. Trust me when I tell you this stuff is GOOOOOD…especially if you love all things cheesy and saucy.
2 TBSP butter
1 bunch green onion, chopped
1/2 cup chopped white onion
2 TBSP minced garlic
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 can (about 10 ounces) diced tomatoes (if you like extra kick, use Rotel)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Shrimp Soup
1 package (8 ounces) cream cheese, low fat
2 tsp ground cumin1 tsp Old Bay seafood seasoning
10 flour tortillas (8-inch), warmed
2 cups of shredded pepper-jack cheese
1. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and garlic and cook until tender, stirring occasionally. Add the shrimp and cook until they’re cooked through. Remove the shrimp mixture from the heat and cool slightly. Chop the shrimp into small pieces and return to the pan. Stir in the chiles, tomatoes, soup, cream cheese, ground cumin, and Old Bay, and cook over medium heat until the cream cheese is melted, stirring occasionally. Remove the saucepan from the heat.
2. Divide half the shrimp mixture among the tortillas, sprinkling the contents of each tortilla with some of the shredded pepper-jack cheese. 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 cheese.
3. Bake at 325°F. for 30 minutes or until the enchiladas are hot and bubbling.
Makes: 10 servings.**
**Not in my house. In my house, we are lucky to get four servings out of this. We are big eaters!