Shrimp Enchiladas

4 Servings

35 Minutes

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 pepper

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

Method:

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.