Shrimp Enchiladas

This is the best thing I've made for dinner in a while...well, since the fish tacos! Everything in between has just been mediocre. But these enchiladas are over the top! Brandon and I ate and ate these delicious enchiladas for days. I got the recipe from over at My Kitchen Cafe.

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 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 use half pepper-jack cheese for great results)

1/2 cup sour cream

2 tablespoons butter

1 1/2 pounds shrimp, peeled and deveined (I used the frozen kind from a bag)

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.