When I was in college (WVU!!), there was this dive-y little Mexican place that had the most amazing chicken and cheese enchiladas. They had this fantastic, creamy, cheesy sauce that I have never again found anywhere. And ever since, most enchilada recipes I've tried have either been very heavy on the sour cream, or called for a red sauce. So I was thrilled to find this recipe.
My original source said to mix all of the cheese sauce into the shrimp mixture, but I chose instead to add only a little of the sauce and use the rest to top the enchiladas.
1 Tbsp. olive oil
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup onion
¼ tsp. oregano
¼ tsp. salt
1 clove garlic, crushed
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 cup fat free half-and-half
2 tbsp. butter
2 Tbsp. all-purpose flour
1-1/2 cups shredded Colby Jack or Cheddar Jack cheese
1/4 cup sour cream
1/2 lb. salad shrimp, peeled and deveined
1/2 cup diced tomatoes with green chiles (or 1 small diced tomato)
6 flour tortillas
Preheat oven to 350 degrees. Spray a 9x13 glass baking dish with nonstick cooking spray.
Melt 2 tbsp. of butter in a sauce pan over medium-high heat. Add flour, stirring to make a roux. Add oregano, salt, garlic powder, cayenne powder, black pepper, and half-and-half; blend well. Lower heat to medium and cook until slightly thickened. Add shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.
In a separate skillet, heat olive oil. Add peppers and onion and saute until crisp-tender. Add shrimp and saute until cooked through, then stir in tomatoes. Stir in 1/3 cup of the cheese sauce.
Spoon some of the shrimp mixture onto a tortilla. Roll up tightly and place in the baking dish, seam side down. Pour remaining cheese sauce on top. Bake for 10 minutes.
Makes 6 enchiladas.
Note: These are also fantastic with chicken!