- 2 tablespoons butter
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 1 1/2 cup Monterey Jack or Mexican blend shredded cheese
- 1/2 cup sour cream
- 1 tablespoon butter or coconut oil
- 1 1/2 pounds shrimp, peeled, deveined and chopped into bite-size pieces
- 1/2 cup diced onion
- 1 cup diced tomato
- 1/2 cup Monterey Jack or Mexican blend shredded cheese
- 8 flour tortillas (9-inch)
- Note: It helps to prep and measure all ingredients before starting.
- Preheat the oven to 350. Spray a 9x13 dish with cooking spray.
- Cheese Sauce: Melt 2 tablespoons of butter in a medium saucepan or skillet and saute the red pepper and green pepper until crisp-tender. Add the oregano, salt, garlic powder, pepper, cayenne, and flour; blend well and cook, stirring constantly for about 1 minute.
- Whisk in the milk and cook for 2 minutes, or until slightly thickened. Stir in the cheese, until melted. Stir in the sour cream. Remove from heat and set aside.
- Enchilada Filling: In a large skillet, melt the butter or oil. Saute onion until translucent and soft, 3-5 minutes. Add the shrimp pieces and cook until pink, but don't overcook. Add the diced tomato and half of the cheese sauce.
- Spoon about 1/3 cup of the shrimp mixture into each tortilla. Roll up the enchiladas tightly and arrange seam-side-down in the 9x13 baking dish. Spoon remaining cheese sauce over the enchiladas and sprinkle about 1/2 cup cheese over the top.
- Bake for 30 minutes. Serve and enjoy!
This recipe moves quickly, so prep and measure all ingredients before starting.
If you have picky eaters, you can easily use the same sauce and use some leftover chicken for the non-shrimp eaters!