Shrimp Enchiladas with Cilantro-Lime Rice

I am very glad to be branching out because these shrimp enchiladas were incredible. I don't know where to begin to describe the deliciousness inside these enchiladas - suffice it to say, they are cheesy and creamy with a subtle kick and you will not be disappointed with the results.

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 (you can use half pepper-jack cheese for great results)
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
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, 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 chopped 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.



I served this with fresh salsa and chips and Cilantro-Lime rice, see recipe below

This rice is so easy and so yummy

1. 2 tablespoons butter
2. 1 1/4 cups rice
3. 2 1/4 cups chicken broth
4. 3/4 teaspoon salt
5. 1/4 teaspoon freshly ground black pepper
6. juice and zest of 1 large lime
7. 2 tablespoons chopped cilantro
8. 1/4 teaspoon cumin

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Fluff with fork and serve.