I have never tried such wonderful shrimp enchiladas like this one before. The sauce wasn't red, it was white, that was a first for me. And it was so creamy and rich. Every bite was heavenly, seriously! We used whole wheat tortillas instead of white and the result was still fabulous.
Adapted from My Kitchen Cafe
1/2 cup sweet red pepper, chopped
1/3 cup yellow pepper, chopped (I added the yellow pepper and it was so good!)
1/2 cup onion, minced (I didn't add any onions)
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder (or 2 cloves garlic, minced - I like real garlic in my cooking)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided (you can use half pepper-jack cheese for great results)
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped (I didn't add any)
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas (I used wheat tortillas instead)
Saute red pepper, yellow pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder (or garlic), pepper, cayenne pepper, cream and flour; blend well. 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. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll 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.