I was in the market, searching the soup section for Cream o’ Chicken Soup for Rich to make his famous Heart Attack Potatoes (I cannot believe I’ve never posted that recipe; next time he makes them, for sure) for a gathering, when I came across a can of Cream o’ Shrimp soup.
I was intrigued, and it went in the cart along side the almost forgotten Cream o’ Chicken.
When I got home, I did some searching on the Campbell’s web site, and found a fine looking recipe for shrimp enchiladas. Now, I happen to already have a fine recipe for shrimp enchiladas, but a backup never hurts, and besides, I already had the can o’ soup!
First things first, chill a nice bottle of wine; this Columbia Valley Chardonnay was practically perfect in every way.
Second things second, the first picture is of the leftover shrimp enchiladas the next day, after I added additional cheese and taco sauce over the top. They were much better than the original batch, so, think about adding extras in the beginning.
•2 tbsp butter
•2 cups sweet onion, diced
•1 lb raw shrimp, peeled and deveined
•1 can green chiles
•1 can Cream of Shrimp Soup
•2 cups corn queso*
•1 tbsp Sherry Peppers Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your favorite hot sauce, to taste)
•8 flour tortillas
•Shredded pepper jack cheese
•Sharp Cheddar cheese
*No corn queso? No problem! Substitute your fave pimiento cheese or plain shredded cheese in its place.
Heat your oven to 325º.
Melt the butter in a large pan over medium heat, then add the diced onion and cook for about eight minutes, stirring often, until the onion is tender and translucent.
Stir in the shrimp and cook until they are nicely pink and cooked through.
Stir in the chiles, the soup, corn queso, Sherry Peppers Sauce, and Cajun Power Spicy Garlic Pepper Sauce and cook until the cheese in the queso is melted and creamy.
Give it a taste and add some freshly ground white pepper, to taste.
Note: no white pepper? Bummer! But go ahead and use freshly ground black pepper, it is not the end of the world.
Remove the pan from the heat and let’s make us some enchiladas!
Place a couple of tablespoons on the lower portion of a flour tortilla as shown, then roll the tortilla up and over the filling, tucking it in as you roll to tighten the filling and really fill the tortilla.
Arrange, seam side down, in a lightly oiled baking pan and repeat with the remaining tortillas – my 2-1/2 quart baking pan held eight enchiladas.
Spoon the remaining filling over the enchiladas in the pan and top with shredded cheeses and taco sauce.
Note: go ahead and go a bit heavy on the taco sauce, these could use it.
Pop into the oven and bake for 40 minutes, until the mixture is heated though and bubbling nicely.
Remove from the oven and let rest for ten minutes before serving.
Full disclosure: I gave mine a good hit with the flame thrower to char the top a bit before serving.
We enjoyed ours with refried black beans, lettuce, tomato, and sour cream on the side.
But do plan on adding that extra taco sauce and cheese to the top.
Much more better.