Description
Creamy enchiladas with just a bit of zip! Use your food processor to make this in a snap. Serve on plate decorated with a dollop of guacamole and a dollop of sour cream.
Ingredients
- ¼ cup butter
- ¼ cup minced red bell pepper
- ¼ cup minced green bell pepper
- ½ cup minced yellow onion
- 1 jalapeno pepper, minced (Optional)
- 1 Anaheim pepper, seeded and minced
- 2 cloves garlic, minced
- ½ teaspoon dried Mexican oregano
- ½ teaspoon salt
- 1 pinch ground white pepper
- ¼ teaspoon cayenne pepper, or to taste (Optional)
- 1 ½ cups half-and-half
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- ¼ cup butter
- 1 pound medium shrimp, peeled, deveined, and halved lengthwise
- ½ pound bay scallops
- ½ cup chopped green onion
- 1 tomato – peeled, seeded, and chopped
- 12 (9 inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- ½ cup chopped green onion
- 1 tomato – peeled, seeded, and chopped
Prep Time: 1 hr
Cook Time: 50 mins
Total Time: 1 hr 50 mins
Servings: 12