Shrimp and Cheese Enchiladas Lhi

• 1/4 cup butter or margarine
• 1/2 cup sweet red bell peppers chopped
• 1/2 cup green bell peppers chopped
• 1/2 cup onions minced
• 1 medium jalapeno pepper
• 1/2 teaspoon garlic minced
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1 pinch white pepper
• 1 pinch red pepper flakes ground
• 1 cup heavy whipping cream
• 1/2 cup chicken broth
• 1 cup monterey jack cheese shredded
• 1/2 cup sour cream
• 2 tablespoons butter or margarine
• 1 pound shrimp medium, peeled and deveined
• 1 cup scallions, spring or green onions divided
• 4 each italian plum (roma) tomatoes seeded, chopped and divided
• 12 each flour tortillas (10-inch)
• 2 cups monterey jack cheese shredded

1. Make sauce:
2. Melt butter in large saucepan over medium heat; add red and green bell peppers, onion, jalape?o, garlic and oregano.
3. Cook until vegetables are softened, 5 minutes; add salt and white and ground red peppers.
4. Pour in cream and broth.
5. Bring to boil; reduce heat and simmer 3 minutes.
6. Stir in cheese until melted.
7. Remove from heat; add sour cream.
8. (Makes 2 1/2 cups.)
9. Heat oven to 350F (180C).
10. Melt butter in large skillet over high heat; add shrimp and 1/2 cup green onions.
11. Cook, stirring frequently, until shrimp are just pink, 2 minutes.
12. Stir in half of tomatoes and half of cream sauce.
13. Spoon scant 13 cup shrimp mixture evenly across center of each tortilla; roll up.
14. Place seam side down in 13 x 9 inch baking dish.
15. Spoon remaining sauce over enchiladas; cover and bake 30 to 35 minutes until heated through.
16. Uncover and sprinkle with cheese, remaining 1/2 cup green onions and tomatoes; bake just until cheese melts, 5 minutes more.
17. Makes 8 servings.

butter, sweet red bell peppers, green bell peppers, onions, jalapeno pepper, garlic, oregano, salt, white pepper, red pepper, heavy whipping cream, chicken broth, sour cream, butter, shrimp, scallions, italian plum, flour tortillas

Taken from recipeland.com/recipe/v/shrimp-cheese-enchiladas-lhi-38177 (may not work)