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La Belle Cuisine
Shrimp and Cheese
Enchiladas
Thanks
to my dear friend, relative, and ya-ya sister
Lori Lahren-Lotero
(may she rest in peace!) for
this
fantastic
recipe!
1/4
cup butter
1/2
cup chopped red bell pepper
1/2
cup chopped green bell pepper
1
cup sliced fresh mushrooms
1/2
cup minced onion
One
4-ounce can of diced green chiles or
1 medium jalapeno, diced
1/2
teaspoon minced garlic
1
teaspoon oregano
1/2
teaspoon salt
Pinch
white pepper
Pinch
cayenne pepper - or to taste
1
cup whipping cream
1/2
cup chicken broth
1
cup shredded Monterey Jack cheese
1/2
cup sour cream
2
tablespoons butter
1
pound medium shrimp,
peeled and deveined
1
cup chopped green onions
4
plum tomatoes, chopped
12
burrito-size (10-inch) flour tortillas
2
cups shredded Monterey Jack cheese
Make
sauce: Melt butter in a large saucepan over medium hear; add
peppers, onion, jalapeno, garlic and oregano. Cook until vegetables
are softened, 5 minutes. Add salt and peppers. Pour in cream and
broth.
Bring
to a boil; reduce heat and simmer 3 minutes. Stir in
cheese until
melted. Remove from heat; add sour cream. (Makes 2 1/2
cups.)
Heat
oven to 350 degrees F. Melt butter in a 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.
Spoon
scant 1/3 cup shrimp mixture evenly across center of each
tortilla;
roll up. Place seam side down in a 13-by-9-inch baking dish.
Spoon the remaining sauce over enchiladas; cover with foil and bake 30 to
35 minutes until heated through. Uncover and sprinkle with cheese,
remaining onions
and tomatoes. Bake (uncovered) just until cheese
melts, 5 minutes more.
Makes 6 servings.
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