Shrimp Enchiladas

Are you sure your taste buds are ready for this explosion of flavor and all the creamy goodness that comes along with these enchiladas? I sure hope so, because you're in for a treat, but first let me just say that I love it when we have company over for dinner. Its not everyday I get to cook for someone other than the Majestic family. Not to mention that friends and extended family are always so appreciative and can’t stop showing me how much they enjoy the food. J has gotten used to all my cooking so I don’t get all the compliment and praises from him anymore. Our friends and family though, well that's a different story. They can't get enough.

These enchiladas were definitely filling. Everyone was full after one but it was hard to stop eating. All that gooey, melted cheese inside with shrimp, onions, and tomatoes and bell peppers (oh how I love bell peppers) wrapped in a cream sauce soaked tortilla…it was amazing! The best part abut this spectacular recipe is that you can tweak any way you like. You could add more pepper or tomatoes or if your family is anything like my familia CHEESE IT UP. My Hubs and kids go berserk over cheese. The more the merrier. but read no more! I give you decadent, savory, creamy shrimp enchiladas...

Prep time: 10 minutes             Cook time: 30 minutes             Total time: 40 minutes

Serves: 4 enchiladas

Ingredients

• 12 oz large shrimp (or more if you like)
• 1 small onion
• 1 green bell pepper
•  red bell bell pepper
• 2 medium tomatoes
• 1-2 Tbsp vegetable oil for cooking or butter
• 1½ cups heavy cream or milk
• ½ cup sour cream
• 2 garlic cloves (or 1 tbl garlic powder)
• ¼ tsp cayenne pepper
• ¼ tsp chipotle chili powder
• Salt
• 4 medium tortillas (flour tortillas recommended)
• 2 cps Mexican blend cheese

Instructions

1. Preheat oven to 350 and grease a 9-inch baking dish.
2. Preheat oil in a large cooking pan over medium heat.
3. Slice onions and bell peppers and dice tomatoes.
4. Sauté veggies with some salt until softened.
5. Whisk heavy cream, sour cream, garlic powder, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
6. Add shrimp and cook, still over medium heat, until shrimp is almost done. (I like to sauté a little onion with my shrimp)
7. Add some cheese in the center of each tortilla.
8. Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
9. Pour sauce over enchiladas and spread remaining cheese on top.
10. Bake for 10-15 minutes.
11. Serve right away.

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