*I apologize for the poor picture quality--I've yet to figure out how to plate and stage enchiladas! Tricky.
Source: Annie's Eats, slightly adapted
¼ cup red or yellow pepper, diced
½ cup onion, divided
¼ cup green pepper, diced
3 tbsp. butter, divided
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
¼ cup and 2 tbsp. heavy cream
1 ½ tsp. all-purpose flour
1 ½ cups shredded Monterey Jack cheese, divided
¼ cup sour cream
¾ lb. shrimp, peeled and deveined
1 cup tomatoes, diced
8 flour tortillas
Melt 2 tbsp. of butter in a skillet over medium high heat. Add peppers and ¼ cup of onion to the skillet and sauté until crisp-tender. Add oregano, salt, garlic powder, cayenne powder, black pepper, cream and flour; blend well. Lower heat to medium and cook until slightly thickened. Add ¾ cup shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.
In a skillet, melt the remaining tablespoon of butter. Add shrimp and remaining ¼ cup onion to the skillet and sauté shrimp until pink. Remove shrimp from pan with a slotted spoon and chop; return to the skillet. Add tomatoes and all of the cheese sauce.
Preheat the oven to 350°. Grease a 9x13” baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in the baking dish, seam side down. Bake for 30-35 minutes.