Our family eats a lot of mexican food and sometimes I like to try to branch out a wee bit with new and different recipes. This Shrimp Enchilada recipe did not disappoint!
These enchiladas are really delicious. They are cheesy and creamy with a subtle kick! Serve them with a fresh green salad and ice tea!
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
3 cups Monterey Jack cheese, divided (you can also use half of pepper-jack cheese!)
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
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; 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. Yum!