Cooking Directions

• Set the oven to 325°F.  Heat the butter in a 12-inch skillet over medium heat.  Add the onions and 1/2 cup red pepper and cook until tender, stirring occasionally.  Add the shrimp and cook until cooked through (you can tell they're done when they turn pink and opaque), stirring occasionally.
• Add the jalapeño peppers, soup, cream cheese, white pepper and lime zest.  Cook and stir until the cream cheese is melted.
• Remove the skillet from the heat.  Divide half the shrimp mixture among the tortillas.  Roll the tortillas around the filling and place seam-side down into a 13x9x2-inch baking dish.  Spoon the remaining shrimp mixture over the filled tortillas.  Sprinkle with the remaining 1/2 cup red pepper and the Monterey Jack cheese.
• Bake for 30 minutes or until the enchiladas are hot and bubbling.

Ingredients

• 2 tablespoons butter
• 1 bunch green onion, chopped
• 1 medium red bell pepper, diced (about 1 cup)
• 1.5 pounds uncooked shrimp (21-25 count per pound), peeled and deveined
• 2 tablespoons chopped pickled jalapeño pepper
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup
• 4 ounces cream cheese (about 1/2 cup)
• 0.125 teaspoon ground white pepper
• 1 teaspoon grated lime zest
• 8 flour tortilla (6-inch), warmed
• 1 cup shredded Monterey Jack cheese (about 4 ounces)