Shrimp Enchiladas

Happy New Year!
Somewhere around Christmas I lost my camera cord...so I've got a camera full of recipes I want to share from the holidays, but I'm determined to find that cord first! My guess would be that the cats have found it and buried it in a couch cushion somewhere :)

I promised my sister and a friend of James's that I would get them my recipe for shrimp enchiladas, which I forgot to take a picture of, so here you go! This is one of my favorite recipes to make for company. It has so much flavor, and the shrimp are a nice change from your standard enchiladas.


Shrimp Enchiladas
Adapted from Annies Eats

Shrimp Enchiladas
Ingredients:
1/2 cup bell pepper, diced (I prefer to use red, orange or yellow...but green's cheaper!)
1/2 cup shallots (regular onion will work, I love the flavor of shallots though)
2 cloves of garlic, minced
3 tbsp. butter, divided
1 pinch oregano
1 pinch black pepper
A dash of cayenne pepper
1 pinch smoked spanish paprika
1 cup cream
1 ½ tsp. all-purpose flour
1 ½ cups shredded Monterey Jack cheese, divided

milk
1 lb. shrimp, peeled and deveined
1/4 cup tomatoes, diced
6 flour tortillas

Directions:

Sauce:
Melt 2 tbsp. of butter in a skillet over medium high heat. Reserve a few tablespoons of bell pepper for topping enchiladas. Add remaining peppers, garlic and ¼ cup of shallots to the skillet and sauté until crisp-tender. Add oregano, salt, cayenne powder, black pepper, and flour; blend well. Cook the butter in the flour for a few minutes until it starts to darken some in color. Add cream. Lower heat to medium and cook until slightly thickened. Add 1 cup shredded cheese and stir until melted. It will be very thick at this point. Set aside.

Shrimp:
In a skillet, melt the remaining tablespoon of butter. Add shrimp and remaining ¼ cup onion to the skillet and sauté shrimp until pink. Season the shrimp with salt and paprika. Remove shrimp from pan with a slotted spoon and chop; return to the skillet. Add 1/2 cup of the cheese sauce.

To build the enchiladas: (this gets messy!)
Preheat the oven to 350°. Grease an 8×8” baking dish.
Mix remaining cheese sauce with some milk (I eyeball this, probably somewhere from a few Tbs to 1/4 cup) to thin to a pourable sauce consistency.
Dip a tortilla into the sauce, flip to coat completely. Spoon some of the shrimp mixture onto the tortilla. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas.
Top with remaining sauce, remaining cheese, and sprinkle remaining bell peppers and tomatos.
Bake for 30-35 minutes.
Serve with additional diced bell peppers and tomatos.