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Shrimp Enchiladas


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Ingredients

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  • Shrimp Enchiladas
  • submitted by Erin  ~ The Sisters Cafe
  • 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
  • 1 1/2 cups Monterrey Jack cheese, divided
  • 1 1/2 cups pepper-jack cheese, divided
  • 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

Instructions

  1. Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender.
  2. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened.
  3. Add 1 1/2 cups cheese (part Monterrey Jack, part Pepperjack); stir until melted.
  4. Add sour cream, stir to blend. Set aside.
  5. In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink.
  6. Remove shrimp and chop; return to butter and onion.
  7. Add chopped tomatoes and 1/2 of the cheese sauce.
  8. Spoon 1/3 cup shrimp mixture into each tortilla.
  9. Sprinkle cheese on top of shrimp mixture.
  10. Roll up tightly.
  11. Arrange seam side down in a 9X13-inch glass baking dish.
  12. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
  13. Bake at 350 degrees for 30 to 35 minutes.