Ingredients:8 (6 inch) corn tortillas
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
1/8-teaspoon cayenne pepper
3/4 cup whipping cream
1-tablespoon all-purpose flour
3 cup Monterey Jack cheese, divided
1/2 cup sour cream
1/4 cup butter, melted
1 pound medium shrimp, uncooked, peeled and deveined
1 cup onion, chopped and divided
2 cups tomatoes, peeled, chopped and divided
Saute red pepper, onion and green peppers in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour and blend well. Continue cooking 3 minutes or until slightly thickened.
Add 1-1/2 cups cheese and stir until melted. Add sour cream and stir, then set mixture aside.
In a medium bowl, place 1/4 cup butter, shrimp and 1/2 cup onion. Microwave on high for 4 to 5 minutes, stirring after 2 minutes.
Chop shrimp into pieces and return to butter and onion mixture. Add 1-cup tomatoes and 1/2 cup of the cheese sauce.
Spoon 1/3 cup shrimp mixture onto each tortilla. Roll up tightly and arrange seam side down in a 3-quart oblong baking dish. Spoon remaining cheese sauce over tortillas.
Bake at 350 degrees F for 35 to 40 minutes. Sprinkle enchiladas with remaining 1-1/2 cups cheese, 1/2 cup onion and 1-cup tomatoes before serving. Serve with a fruid salad.