Shrimp Enchiladas

Brandon requested Enchiladas for Father's day dinner.  I asked what type and he said pork or something.  I searched mel's kitchen cafe for a recipe and found these shrimp Enchiladas and decided to try them.  They were a great enchilada - if you liked shrimp - however, I don't so I really didn't like them.  I thought the shrimp was edible, not to tough or anything, but didn't like the fish flavor the whole enchilada had.  However, even not liking shrimp or fish very much, I must say that the sauce for the enchiladas was delicious.  I could make this with pork, chicken or cheese and be very happy with it.  AND, my shrimp lovers, loved these enchiladas.  So, don't let my dislike of seafood dissuade you from trying these.  I will warn that they are a bit time consuming, but so are most enchilada recipes.  I did make a few changes - bit more shrimp because that is what DH bought, and cheddar cheese because what I thought was monterey jack in my freezer was actually mozzarella.  I also do have to say that we had sweet red, yellow and orange peppers and some great cherry tomatoes that we used for the tomatoes and bell peppers.  Both were wonderful.

Ingredients

Cheese Sauce:

• 1 cup sweet red, orange and yellow pepper, chopped
• ½ cup onion, minced
• 1/4 cup butter
• ½ teaspoon oregano
• ½ teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 3/4 cup whipping cream
• 1 ½ cups Cheddar cheese
• ½ cup sour cream

Shrimp Mixture:

• 2 tablespoons butter
• 1 ½ pounds shrimp, peeled, deveined and chopped into bite-size pieces
• ½ cup onion, chopped
• 2 cups ripe tomatoes, chopped (we used some cherry tomatoes)
• 1 ½ cups cheddar
• 16 taco size tortillas

Directions

1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.
2. Saute red pepper, onion in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream and 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.
3. In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink (don't overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
4. Bake at 350 degrees for 30 to 35 minutes.