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Shrimp and Cheese Enchiladas Lhj

Shrimp and Cheese Enchiladas Lhj
Main Ingredient: Chicken Shellfish Shrimp Cheese Tomatoes

Course: Various Main Dishes

Yield:

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Shrimp and Cheese Enchiladas Lhj ingredients

  • Sauce-
  • 1⁄4 c butter Or margarine
  • 1⁄2 c Chopped red bell pepper
  • 1⁄2 c Chopped green bell pepper
  • 1⁄2 c Minced Onion
  • 1 med Jalapeno chile
  • 1⁄2 t Minced garlic
  • 1 t Oregano
  • 1⁄2 t Salt
  • 1 pn white pepper
  • 1 pn Ground red pepper
  • 1 c Heavy or whipping cream
  • 1⁄2 c chicken broth
  • 1 c shredded Monterey Jack cheese
  • 1⁄2 c Sour cream
  • 2 T butter Or margarine
  • 1 lb medium shrimp -- peeled and deveined
  • 1 c chopped green onions -- divided
  • 4 plum tomatoes -- seeded and chopped, Divided
  • 12 burrito-size (10 inch) flour tortillas
  • 2 c shredded Monterey Jack cheese

Cooking Shrimp and Cheese Enchiladas Lhj

1. 1. Make sauce: Melt butter in large saucepan over medium heat; add red and green bell peppers, onion, jalapeño, garlic and oregano.
2. Cook until vegetables are softened, 5 minutes; add salt and white and ground red peppers.
3. Pour in cream and broth.
4. Bring to boil; reduce heat and simmer 3 minutes.
5. Stiri in cheese until melted.
6. Remove from heat; add sour cream.
7. (Makes 2 1/2 cups.
8. ) 2. Heat oven to 350°F.
9. Melt butter in large skillet over high heat; add shrimp and 1/2 cup green onions.
10. Cook, stirring frequently, until shrimp are just pink, 2 minutes.
11. Stir in half of tomatoes and half of cream sauce.
12. 3. Spoon scant 1/3 cup shrimp mixture evenly across center of each tortilla; roll up. Place seam side down in 13x9-inch baking dish.
13. Spoon remaining sauce over enchiladas; cover and bake 30 to 35 minutes until heated through.
14. Uncover and sprinkle with cheese, remaining 1/2 cup green onions and tomatoes; bake just until cheese melts, 5 minutes more.
15. Makes 8 servings.
16. PER SERVING: Calories 705, Total Fat 42. 5 g, Saturated Fat 22.


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