Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SAUCE***
     1/4  cup           butter or margarine
     1/2  cup           chopped red bell pepper
     1/2  cup           chopped green bell pepper
     1/2  cup           minced onion
   1      medium        jalapeño chile
     1/2  teaspoon      minced garlic
   1      teaspoon      oregano
     1/2  teaspoon      salt
   1      pinch         white pepper
   1      pinch         ground red pepper
   1      cup           heavy creram -- or whipping cream
     1/2  cup           chicken broth
   1      cup           shredded monterey jack cheese
     1/2  cup           sour cream
                        ******
   2      tablespoons   butter or margarine
   1      pound         medium shrimp -- peeled and deveined
   1      cup           chopped green onions -- divided
   4                    plum tomatoes -- seeded and chopped
                        -- divided
  12                    flour tortillas -- burrito-size
                        -- (10-inch)
   2      cups          shredded monterey jack cheese

Preparation:

1. Make sauce: Melt butter in large saucepan over medium heat; add red and green bell peppers, onion, jalapeño, garlic and oregano. Cook until vegetables are softened, 5 minutes; add salt and white and ground red peppers. Pour in cream and broth . Bring to boil; reduce heat and simmer 3 minutes. Stir in cheese until melted. Remove from heat; add sour cream. (Makes 2 1/2 cups.) 2. Heat oven to 350øF. Melt butter in large skillet over high heat; add shrimp and 1/2 cup green onions. Cook, stirring frequently, until shrimp are just pink, 2 minutes. Stir in half of tomatoes and half of cream sauce. 3. Spoon scant 1/3 cup shrimp mixture evenly across center of each tortilla; roll up. Place seam side down in 13x9-inch baking dish. Spoon remaining sauce over enchiladas; cover and bake 30 to 35 minutes until heated through. Uncover and sprinkle with cheese, remaining 1/2 cup green onions and tomatoes; bake just until cheese melts, 5 minutes more. Sent: Thu 6/25/98 6:21 AM Notes: To dress up these enchiladas we use shrimp and add sweet bell peppers, cheese and a creamy tomato sauce for the filling. And yes, the dish is indulgent--but delicious! Prep time: 50 minutes Baking time: 30 to 35 minutes Degree of difficulty: Easy