Yes, you read that right, SHRIMP ENCHILADAS! I had my first shrimp enchiladas a couple of years ago at one of my favorite restaurants, Cafe Sabor, in Logan UT. After I had them I just had to find a recipe for them. I couldn't find one just like them but this one is just as amazing. We're going to Logan in a few weeks and I think I'll have to get those shrimp enchiladas at Cafe Sabor and disect them to try to make up my own recipe for them. I found this recipe on one of my favorite blogs and the only things I changed were the addition of cilantro and I use canned diced tomatoes instead of fresh. I hope you love these as much as we all do!
adapted from www.melskitchencafe.com
1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
1 can (15 oz) plain diced tomatoes, drained
1/2 C chopped, fresh cilantro-divided
8 (9-inch) flour tortillas
Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream and 1/4 C cilantro, stir to blend. Set aside.
In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 to 35 minutes. Garnish with remaining 1/4 C cilantro.