Shrimp & Cheese Enchiladas Lhi
Yield
8 ServingsPrep
50 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| ¼ | cup |
butter
or margarine |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
onions
minced |
|
| 1 | medium |
jalapeño pepper
|
*
|
| ½ | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| 1 | pinch |
red pepper flakes
ground |
*
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
chicken broth
|
|
| 1 | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
sour cream
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | pound |
shrimp
medium, peeled and deveined |
|
| 1 | cup |
scallions, spring or green onions
divided |
|
| 4 | each |
italian plum (roma) tomatoes
seeded, chopped and divided |
|
| 12 | each |
flour tortillas (10-inch)
|
*
|
| 2 | cups |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 59 | ml |
butter
or margarine |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
onions
minced |
|
| 1 | medium |
jalapeño pepper
|
*
|
| 2.5 | ml |
garlic
minced |
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| 1 | pinch |
red pepper flakes
ground |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
chicken broth
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
sour cream
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 453.6 | g |
shrimp
medium, peeled and deveined |
|
| 237 | ml |
scallions, spring or green onions
divided |
|
| 4 | each |
italian plum (roma) tomatoes
seeded, chopped and divided |
|
| 12 | each |
flour tortillas (10-inch)
|
*
|
| 473 | ml |
monterey jack cheese
shredded |
|
Directions
Make sauce:
Melt butter in large saucepan over medium heat; add red and green bell peppers, onion, jalape?o, 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 2½ cups.)
Heat oven to 350℉ (180℃).
Melt butter in large skillet over high heat; add shrimp and ½ cup green onions.
Cook, stirring frequently, until shrimp are just pink, 2 minutes. Stir in half of tomatoes and half of cream sauce.
Spoon scant ⅓ cup shrimp mixture evenly across center of each tortilla; roll up.
Place seam side down in 13 x 9 inch baking dish .
Spoon remaining sauce over enchiladas; cover and bake 30 to 35 minutes until heated through.
Uncover and sprinkle with cheese, remaining ½ cup green onions and tomatoes; bake just until cheese melts, 5 minutes more.
Makes 8 servings.
