Shrimp Enchiladas

I really wish I took a picture of it - but anyway I didn't. Let me tell you that the diet goes out the window with this dinner - Shrimp Enchiladas. I never had really good luck when I ordered them at restaurants but I saw this recipe and I had to try it and man am I GLAD! They are cheesy, rich and soooo tasty - even if you don't like shrimp, this might change your mind.
It looks like a lot of ingredients but I am guessing you will have more than half in your pantry and fridge.

TRY IT and you WILL thank me later!

Shrimp Enchiladas

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced (I used food storage onion - no chopping just add water)
1/2 cup green pepper, chopped
3 Tablespoons 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
2 cups Monterey Jack cheese, divided
1/2 cup light sour cream
1.5 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined (I used already cook shrimp and it worked and saved time)
1/4 cup onion, chopped (I used food storage onion - no chopping just add water)
1 cup ripe tomatoes, chopped
8 (9-inch) flour tortillas (I used wheat tortillas)

Saute red pepper, onion and green pepper in 3 T 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 separate bowl.

In skillet, melt 1.5 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 minutes.