These are so yummy. I would have never expected shrimp and enchiladas to be such a good combination. In fact, I wouldn’t have ever made these except that my sister-in-law, Melanie, posted this on her blog My Kitchen Cafe. And since I trust Melanie’s taste so much, I gave it a shot. It was very good!! I’ve made these a few times since then.
One tip – you might as well buy the smallest shrimp your store carries since you are going to be chopping them up anyway. And of course, buy raw shrimp that still needs to be shelled. I personally don’t devein shrimp. It’s only done for aesthetic purposes; it makes no difference in taste. And I can’t even see the vein when they are cooked, so I think it’s a waste of time. (Especially when you are chopping them up like in this recipe.) Also, you can use all Monterrey Jack cheese instead of using some of the pepperjack, but I prefer the pepperjack. It gives these enchiladas an extra kick that I like.
submitted by Erin ~ The Sisters Cafe
1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
1 1/2 cups Monterrey Jack cheese, divided
1 1/2 cups pepper-jack cheese, divided
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas
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 for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese (part Monterrey Jack, part Pepperjack); 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.