Shrimp Enchiladas

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!

Source: Adapted from Annie's Eats, adapted from My Kitchen Cafe.