Shrimp Enchiladas

This is a Campbell's recipe I recently tried.  It was so good I decided to share it with you!  We love shrimp and we love Mexican.  This is a perfect combination!  To make this entree you will need:
2 tablespoons butter
1 bunch green onion, chopped
1 pound shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos
1 can  Condensed Cream of Mushroom Soup                                        
1 can Condensed Cream of Shrimp Soup
1 package cream cheese
1/8 teaspoon ground white pepper
10 flour tortillas (8-inch)
2 cups shredded Monterey Jack cheese
1.)  Heat oven to 325 degrees. 
2.)  Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook until tender, stirring occasionally. Add the shrimp and cook until they're cooked through. Stir in the chiles, half the pimientos, the soups, cream cheese and white pepper and cook until the cream cheese is melted, stirring occasionally. Remove the saucepan from the heat.
3.)  Divide the shrimp mixture among the tortillas. 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 pimientos and the cheese.
4.)  Bake for 30 minutes or until the enchiladas are hot and bubbling.