|Sweet red pepper||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), minced|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Whipping cream||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Tablespoon|
|Monterey jack cheese||3 Cup (48 tbs), divided|
|Sour cream||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Medium shrimp||1 Pound, uncooked, peeled and deveined|
|Onion||1 Cup (16 tbs), chopped and divided|
|Tomatoes||2 Cup (32 tbs), peeled and chopped, divided|
|9 inch flour tortillas||8|
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 3 minutes or until slightly thickened.
Add 1 1/2 cups cheese; stir until melted.
Add sour cream, stir to blend.
In medium bowl, place 1/4 cup butter, shrimp and 1/2 cup onion.
Microwave at HIGH (10) 4 to 5 minutes; stir after 2 minutes.
Chop shrimp and return to butter and onion.
Add 1 cup tomatoes and 1/2 of cheese sauce.
Spoon 1/3 cup shrimp mixture into each tortilla.
Roll up tightly.
Arrange, seam side down, in 3-quart oblong glass baking dish.
Spoon remaining cheese sauce over tortillas.
Convection Bake at 350°F for 30 to 35 minutes.
Sprinkle enchiladas with remaining 1 1/2 cups cheese, 1/2 cup onion and 1 cup tomatoes.