Shrimp And Cheese Enchiladas

Course : Enchiladas
Serves: 8
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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 jalapeno chile
1/2 teaspoon minced garlic
1 teaspoon oregano
1/2 teaspoon salt
1 dash white pepper
1 dash 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 medium plum tomatoes -- seeded and chopped -- divided
12 tortillas flour tortillas -- burrito-size (10-inch)
2 cups shredded monterey jack cheese

Preparation / Directions:

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

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  (4 1/2 3/4 Stars!)
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