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Shrimp Enchiladas

Gadget.Cook's picture
Ingredients
  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)
  Oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Pepper 1⁄8 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
Directions

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.
Set aside.
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.

Recipe Summary

Method: 
Baked
Ingredient: 
Shrimp

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