Shrimp Enchiladas Recipe
Ingredients
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| Oregano | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Whipping cream | 3/4 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Monterey jack cheese | 3 Cup (16 tbs), divided | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs), melted | |
| Medium shrimp | 1 Pound, deveined | |
| Onion | 1 Cup (16 tbs), chopped | |
| Chopped tomatoes | 2 Cup (16 tbs), divided | |
| Flour tortillas | 8 |
Directions
Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender.
Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well.
Continue cooking 3 minutes or until slightly thickened.
Add 1 1/2 cups cheese; stir until melted.
Add sour cream, stir to blend.
Set aside.
In medium bowl, place 1/4 cup butter, shrimp and 1/2 cup onion.
Microwave at HIGH (10) 4 to 5 minutes; stir after 2 minutes.
Chop shrimp and return to butter and onion.
Add 1 cup tomatoes and 1/2 of cheese sauce.
Spoon 1/3 cup shrimp mixture into each tortilla.
Roll up tightly.
Arrange, seam side down, in 3-quart oblong glass baking dish.
Spoon remaining cheese sauce over tortillas.
Convection Bake at 350°F for 30 to 35 minutes.
Sprinkle enchiladas with remaining 1 1/2 cups cheese, 1/2 cup onion and 1 cup tomatoes.
Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well.
Continue cooking 3 minutes or until slightly thickened.
Add 1 1/2 cups cheese; stir until melted.
Add sour cream, stir to blend.
Set aside.
In medium bowl, place 1/4 cup butter, shrimp and 1/2 cup onion.
Microwave at HIGH (10) 4 to 5 minutes; stir after 2 minutes.
Chop shrimp and return to butter and onion.
Add 1 cup tomatoes and 1/2 of cheese sauce.
Spoon 1/3 cup shrimp mixture into each tortilla.
Roll up tightly.
Arrange, seam side down, in 3-quart oblong glass baking dish.
Spoon remaining cheese sauce over tortillas.
Convection Bake at 350°F for 30 to 35 minutes.
Sprinkle enchiladas with remaining 1 1/2 cups cheese, 1/2 cup onion and 1 cup tomatoes.
Chef
