Shrimp Enchiladas

• 1/2 cups Chopped Red Pepper
• 1/2 cups Chopped Green Pepper
• 1 cup Onion, Divided (1/2 Cup Minced And 1/2 Cup Chopped)
• 1/4 cups Butter, Plus 2 Tablespoons
• 1/2 teaspoons Oregano
• 1/2 teaspoons Salt
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Cayenne Pepper
• 3/4 cups Whipping Cream
• 1 Tablespoon All-purpose Flour
• 3 cups Shredded Monterey Jack Cheese, Divided (Or Pepper Jack Cheese)
• 1/2 cups Sour Cream
• 2 Tablespoons Butter
• 1- 1/2 pound Shrimp, Peeled And Deveined
• 1/2 cups Chopped Onion
• 2 cups Chopped, Ripe Tomatoes
• 8 whole 9-inch Flour Tortillas

1. Saute red pepper, 1/2 cup minced onion and green pepper in 1/4 cup butter until crisp-tender.
2. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well.
3. Continue cooking for 3 minutes or until slightly thickened.
4. Add 1 1/2 cups cheese; stir until melted.
5. Add sour cream, stir to blend.
6. Set aside.
7. In another skillet, melt remaining 2 tablespoons butter.
8. Saute shrimp and 1/2 cup chopped onion until shrimp are pink.
9. Remove shrimp and chop; return to butter and onion.
10. Add chopped tomatoes and 1/2 of the cheese sauce.
11. Spoon 1/3 cup shrimp mixture into each tortilla.
12. Sprinkle cheese on top of shrimp mixture.
13. Roll up tightly.
14. Arrange seam side down in a 9x13-inch glass baking dish.
15. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
16. Bake at 350 degrees for 30 to 35 minutes.

red pepper, green pepper, onion, butter, oregano, salt, garlic, black pepper, cayenne pepper, whipping cream, allpurpose, shredded monterey jack cheese, sour cream, butter, shrimp, onion, tomatoes, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/shrimp-enchiladas/ (may not work)