Shrimp Enchiladas - Rachel

(sorry about the terrible picture!)

easy & delicious!

Ingredients:

3 T butter, divided

1 lb medium shrimp, peeled & deveined

1 red bell pepper, diced

3/4 c onion, diced

1/4 t oregano

1/4 t salt

dash garlic powder

dash cayenne pepper

2 t flour

6 T heavy cream

1/4 sour cream

6 oz shredded cheese (I used Mexican blend), divided

1 c tomatoes, seeded & diced

8-10 (8 in) flour tortillas

Directions:

1. In large pan, melt 1 T butter over medium-high heat. Add shrimp to the pan in even layer and cook for about 1 minute without moving. Flip shrimp over and continue cooking, about 1 minute until just pink and opaque. Remove from heat and spoon shrimp onto plate. When cool, chop into bite-size pieces.

2. Melt the remaining butter in the pan. Add diced pepper and onion. Cook until tender, about 5 minutes. Add oregano, salt, garlic powder, cayenne pepper & flour. Stir well and cook about 1 minute.

3. Lower heat to medium-low and carefully add cream to pan. Cook until slightly thickened, about 2 minutes.

4. Remove pan from heat and stir in sour cream, half of cheese and tomatoes. Return shrimp to pan and mix everything together until cheese is melted.

5. Preheat oven to 350. Grease 9x13 baking dish. Assemble enchiladas by scooping desired amount of mixture down center of tortilla, sprinkle some more cheese on, and roll tortilla tightly. Place seam-side down in prepared baking dish. Repeat with remaining filling, tortillas and cheese. If desired, spread some remaining filling on top of tortillas.

6. Bake about 30 minutes. Let sit for 5-10 minutes before serving.

Enjoy!

Source: Annie's Eats

Modification Ideas:

Would love to try a mix of shrimp & chicken next time.