Thursday, January 29, 2009

Shrimp Enchiladas

Recipe From:
I am loving enchiladas lately. This recipe is really, really good. We halved the recipe in an 8x8 dish and got 7 enchiladas, which is just enough for us.
1/2 cup sweet red pepper (chopped)
1/2 cup green pepper (chopped)
1/2 cup onion (minced)
2 tbsp butter
1/2 tsp oregano
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
3/4 cup whipping cream (I use less of this & more FF sour cream)
1 tbsp flour
3 cups Monterrey Jack cheese (shredded)
1/2 cup sour cream (I use fat free)
2 tbsp butter
1 1/2 pounds shrimp (peeled and deveined)
1/2 cup onion (chopped)
2 cups ripe tomatoes (chopped)
8 (9-inch) flour tortillas (I use Guerrero fajita size)

Saute red pepper, onion and green pepper in butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.

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