Shrimp Enchiladas

I found this recipe at Annie's Eats. It's one she had adapted from My Kitchen Cafe. I liked the idea, but of course, had to make a few changes since I seem unable to follow a recipe as written.

My changes included doubling the filling that Annie had halved for her version, so that I could get two dinners from the recipe. However, I did not double the amount of fresh tomatoes in my version. Because I had them, I used a bag of frozen mixed peppers and onions instead of the fresh vegetables. Also, I changed the amounts of some ingredients and the method just a little bit. Nothing drastic. I like a little sauce on top of my enchiladas, so I saved a little bit of the filling to spoon over the top after baking.

These were a big hit; I'll be making them again.


Shrimp Enchiladas

6 tablespoons. butter
2 cups frozen diced onions and peppers (aka, Southwest Blend)
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon. all-purpose flour
3/4 cup half-n-half cream
8 ounces shredded Monterrey Jack cheese
1/2 cup sour cream
1 cup tomatoes, diced
1 lb. shrimp, peeled, de-veined and chopped
12 flour tortillas (10" size)

Melt butter in large skillet over medium-high heat. Saute mixed onions and peppers until tender. Stir in oregano, salt, garlic, cayenne and black peppers. Simmer 1 minute. Stir in flour and cook for 1-2 minutes.

Reduce heat to medium. Whisk in half-n-half and cook until sauce has thickened. Stir in Monterrey Jack cheese until melted. Sauce may be quite thick at this point. Stir in sour cream, diced tomatoes and shrimp; cook just until shrimp turns pink. If sauce still seems to thick at this point, add additional half-n-half. Do not not add to much, as the sauce needs to be thick enough to stay in the tortillas, yet thin enough to spoon and spread easily.

Heat oven to 350° F. Spray two 13" x 9" baking dishes with non-stick spray. Reserve about 2 cups of filling/sauce. Divide remaining sauce evenly between twelve flour tortillas, spreading down the middle and rolling tortillas tightly. Place seam-side down in prepared pan. Spray enchiladas lightly with non-stick spray to encourage browning.

Bake in 350°F. oven for about 20 minutes or until lightly golden. Warm reserved filling and spoon over the tops of the enchiladas at serving time.

Makes 12 large enchiladas.