Shrimp Enchiladas


Cheese Sauce:

½ cup sweet red pepper, chopped

½ cup onion, minced

½ cup green pepper, chopped

1/4 cup butter

½ teaspoon oregano

½ teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 tablespoon all-purpose flour

3/4 cup whipping cream

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

½ cup sour cream

Shrimp Mixture:

2 tablespoons butter

1 ½ pounds shrimp, peeled, deveined and chopped into bite-size pieces

½ cup onion, chopped

2 cups ripe tomatoes, chopped

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

8 (9-inch) flour tortillas

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream and 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 (don't overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas 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.