Shrimp Enchiladas

Another point for "making Mel my best friend even though she has no idea I exist." Kaching. This was a winner. Delicious, healthy, no cream-of-anything soups and...shrimp. I don't really need to say anything more.

Photo Credit to Mel's Kitchen Cafe

Shrimp Enchiladas
Cheese Sauce:
1/2 cup chopped red pepper
1/2 cup chopped yellow or white onion
1/2 cup chopped green pepper
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon oregano
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 or milk
1 cup Monterey Jack cheese or Pepper Jack cheese
1/2 cup sour cream, light or regular
Shrimp Mixture:
1 tablespoon butter, canola oil, coconut oil or olive oil
1/2 cup onion, chopped
1 1/2 pounds shrimp, peeled, deveined and chopped into bite-size pieces
2 cups ripe tomatoes, chopped
1 1/2 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 2 tablespoons 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 or milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
In another skillet, melt 2 tablespoons butter. Saute onion in the oil until translucent and soft, 3-5 minutes. Add the shrimp and cook until the 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.

Recipe Source: Mel's Kitchen Cafe