Shelly's Recipe

SHRIMP ENCHILADAS

Category: Casseroles - Seafood

1/2 cup green and red pepper, chopped
1/2 cup onion, minced
1/4 cup butter
1/2 tsp oregano and salt
1/4 tsp garlic powder, cayenne pepper and black pepper
3/4 cup whipping cream
1 tbsp flour
3 cups Monterey Jack cheese, divided (used half pepper-jack cheese)
1/2 cup sour cream
2 tbsp butter
1 1/2 lbs shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas

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 tbsp 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 13x9 inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese. Bake at 350 for 30 to 35 minutes.