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Ted F. Remington
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La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"Cooking is at once one of the simplest and most gratifying
of the arts, but to cook well one must love and respect food."
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Calling All Butterflies
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Coffaro, Patrick
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Shrimp and Cheese Enchiladas

Thanks to my dear friend and relative 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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