Shrimp Enchiladas

This is yet another no-fail recipe from MKC (My Kitchen Cafe)! These are SOOO yummy! I only used a pound of shrimp and then used red and yellow bell peppers with fabulous results! I think next time I might add some shredded crab meat!


Shrimp Enchiladas

1/2 Cup Sweet Red Pepper, chopped
1/2 Cup Onion, minced
1/2 Cup Green Pepper, chopped
1/4 Cup Butter
1/2 Tsp Oregano
1/2 Tsp Salt
1/4 Tsp Garlic Powder
1/4 Tsp Cayenne Pepper
1/4 Tsp Black Pepper
3/4 Cup Whipping Cream
1 Tbsp Flour
3 Cups Monterey Jack Cheese, shredded (1/2 pepper jack cheese can be used too)
1/2 Cup Sour Cream
2 Tbsp Butter
1 1/2 lbs Shrimp, peeled and devained
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, cayenne pepper, black 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 and 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 and arrange seam side down in a 9x13" glass baking dish (I used stoneware without any problems). Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30-35 minutes.

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