Shrimp & Cheese Enchiladas Lhi

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.