Shrimp Enchiladas

By milly1362

Ingredients

• 1/2 cup sweet red pepper, chopped
• 1/2 cup onion, minced
• 1/2 cup green pepper, chopped
• 1/4 cup butter
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 3/4 cup whipping cream
• 1 tablespoon all-purpose flour
• 3 cups Monterey Jack cheese, divided
• 1/2 cup sour cream
• 2 tablespoons butter
• 1 1/2 pounds shrimp, peeled and deveined
• 1/2 cup onion, chopped
• 2 cups ripe tomatoes, chopped
• 8 (9-inch) flour tortillas

Details

Servings 8

Preparation

Step 1

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.