Ingredients
Scale
- Shrimp Enchiladas
- submitted by Erin ~ The Sisters Cafe
- 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
- 1 1/2 cups Monterrey Jack cheese, divided
- 1 1/2 cups pepper-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
Instructions
- 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 (part Monterrey Jack, part Pepperjack); 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.