Recipe Archives->Mexican->Shrimp Enchiladas 01

Shrimp Enchiladas
Serves 6

1/4 cup unsalted butter
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup minced onion
1 medium jalapeno pepper
1/2 tsp. minced garlic
1 tsp. oregano
salt to taste
pinch of white pepper
pinch of red pepper
1 cup heavy cream
1/2 cup chicken broth
1 cup Monterey jack cheese, shredded
1/2 cup sour cream

Melt butter over medium heat in a frying pan, add peppers, onions,
jalapeno pepper, garlic and oregano. Cook until soft, about 5
minutes. Add salt and pepper. Mix in the cream and broth. Bring to
a boil, then simmer 3 minutes.  Stir in the cheese until melted.
Remove from heat add the sour cream. Keep warm. Makes 2 1/2 cups
sauce.

1 pound cleaned and deveined shrimp
4 plum tomatoes, seeded and chopped
1 cup chopped green onions
12 10" flour tortillas
2 cups Monterey jack cheese, shredded

Heat oven 350F. In a large skillet, melt butter over medium/high
heat. Add shrimp and 1/2 of the green onions-cook until the shrimp
are pink. Stir in 1/2 of the tomatoes and 1/2 of the sauce/ Spoon
shrimp mixture into tortillas and roll up. Place seam side down in
a baking dish. Spoon remaining sauce over the rolled tortillas,
cover and bake 30 minutes or until hot. Uncover and sprinkle with
the remaining cheese and tomatoes. Bake until cheese melts.

Printable version: shrimp-enchiladas01.txt.