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How To make Shrimp and Cheese Enchiladas Lhj

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SAUCE: 1/4 cup butter or margarine
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup minced onion
1 medium jalape?o chile
1/2 teaspoon minced garlic
1 teaspoon oregano
1/2 teaspoon salt
1 Pinch white pepper
1 Pinch ground red pepper
1 cup heavy or whipping cream
1/2 cup chicken broth
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
2 tablespoons butter or margarine
1 pound medium shrimp

peeled and deveined
1 cup chopped green onions :

divided
4 plum tomatoes -- seeded and chopped,
divided 12 burrito-size (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
1. Make sauce: Melt butter in large saucepan over medium heat; add red and green bell peppers, onion, jalape?o, 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 350

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