Shrimp Enchiladas

We are back from vacation at the my in-laws and I am sporting  many, many bruises.  My in-laws live in the woods of MN and one of our favorite things to do there is paintball.  I have discovered a whole new side of myself through paintballing.  We create random teams by drawing paintballs and complete missions.  The two games we played this weekend were capture the flag and protect the fort.  I did not enjoy protecting the fort.  You are like a sitting duck in there!  My hubby had a German friend there to visit from his high school days living on base in Germany.  It was a good time!

Back to the food!

Here are some exceptionally good shrimp enchiladas that I made before we left.  Writing up this blog post I am finding myself salivating while looking at the pictures.  I want them again!  Living in ND we don't have are good options for good, authentic Mexican food.  I can say that these were better than any I've ever had, I wouldn't know if they are authentic though!  Try them!

Shrimp Enchiladas

Cheese Sauce:

½ cup sweet red pepper, chopped

½ cup onion, minced

½ cup green pepper, chopped (I used yellow instead)

1/4 cup butter

½ teaspoon oregano

½ teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 tablespoon all-purpose flour

3/4 cup whipping cream

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

½ cup sour cream

Shrimp Mixture:

2 tablespoons butter

1 ½ pounds shrimp, peeled, deveined and chopped into bite-size pieces

½ cup onion, chopped

2 cups ripe tomatoes, chopped

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

8 (9-inch) flour tortillas

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream and continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; 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 (don’t overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas 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.

Source: Siggy Spice & Mel's Kitchen Cafe