Preparation:
1. Make sauce: Melt butter in large saucepan over medium heat; add red and green bell peppers, onion, jalapeño, garlic and oregano. Cook until vegetables are softened, 5 minutes; add salt and white and ground red peppers. Pour in cream and broth . Bring to boil; reduce heat and simmer 3 minutes. Stir in cheese until melted. Remove from heat; add sour cream. (Makes 2 1/2 cups.)
2. Heat oven to 350øF. Melt butter in large skillet over high heat; add shrimp and 1/2 cup green onions. Cook, stirring frequently, until shrimp are just pink, 2 minutes. Stir in half of tomatoes and half of cream sauce.
3. Spoon scant 1/3 cup shrimp mixture evenly across center of each tortilla; roll up. Place seam side down in 13x9-inch baking dish. Spoon remaining sauce over enchiladas; cover and bake 30 to 35 minutes until heated through. Uncover and sprinkle with cheese, remaining 1/2 cup green onions and tomatoes; bake just until cheese melts, 5 minutes more.
Sent: Thu 6/25/98 6:21 AM
Notes: To dress up these enchiladas we use shrimp and add sweet bell peppers, cheese and a creamy tomato sauce for the filling. And yes, the dish is indulgent--but delicious!
Prep time: 50 minutes Baking time: 30 to 35 minutes Degree of difficulty: Easy |
