Shrimp And Cheese Enchiladas


Course : Shrimp
Serves: 8
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Ingredients:


---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 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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