SHRIMP ENCHILADAS CON QUESO

Shrimp Enchiladas con Queso image

Provided by Lynette !

Categories Seafood

Time 1h5m

Number Of Ingredients 18

1 lb medium size fresh shrimp
1/2 c sweet red pepper
1/2 c minced onion
1 anaheim pepper, seeded and diced
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
1/8 tsp ground red pepper
1/4 c butter, melted
1 c half and half
3 c monterey jack cheese, divided
1/2 c sour cream
1 c green onions, chopped, divided
1/4 c butter, melted
2 medium tomatoes, peeled, seeded, and chopped, divided
12 flour tortillas (8 inch)

Steps:

1. Peel and devein the shrimp. Set aside and keep cold.
2. Saute the sweet red pepper and the next 8 ingredients in 1/4 cup butter in a large saucepan over medium heat until tender. Add the half and half; bring to a boil. Reduce the heat, and simmer, uncovered, for 3 minutes. Add 1 cup of the cheese, stirring until the cheese melts. Remove from the heat, stir in the sour cream. Set aside.
3. Saute the reserved shrimp and 1/2 cup green onions in 1/4 cup butter in a large skillet over medium heat until the shrimp turn pink and the green onions are tender. Stir in half of the chopped tomato and half of the reserved cheese sauce. Remove from heat.
4. Spoon about 1/3 cup of the shrimp mixture onto each tortilla. Roll up the tortillas tightly, and place, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish.
5. Pour the remaining cheese sauce over the tortillas. Cover and bake at 350° for 30 minutes or until thoroughly heated. Sprinkle with the remaining 2 cups of cheese, 1/2 cup green onions, and remaining chopped tomatoes. Enjoy!