Shrimp Enchiladas

These were yummy!

Shrimp Enchiladas
1 T. extra virgin olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, chopped
1 jalapeno, seeded and minced
1 lb shrimp, shelled and chopped
Kosher salt
Pepper

Cream Sauce
4 T. butter
4 T. flour
1 1/2 cups milk
1/2 cup sour cream
1 small can diced green chilis
1 tsp cumin
Kosher salt

8 medium flour tortillas
1 1/2 cup shredded Monterey Jack cheese, divided
Freshly chopped cilantro for garnish
Pico de gallo

Preheat oven to 400.  In a large skillet, over medium heat, heat the olive oil and cook the onion and pepper and jalapeno. When softened, add the garlic and cook another minute.  It should take 7- 10 minutes.  Add the shrimp and cook until the shrimp is pink- about 5 minutes.  Season with salt and pepper.
In a medium saucepan, melt the butter over med. heat.  Add the flour and cook for a couple of minutes.  Add the sour cream and milk and cook until thickened.  Add the green chilis, cumin and season well with salt and pepper.  Stir into a nice sauce.
Assemble the enchiladas by spreading a thin layer of the sauce into a prepared 9 x 13 pan.  Spoon about 1/3 cup shrimp mixture into each of the 8 tortillas.  Sprinkle with cheese.  Put a spoonful of sauce in then roll up and place in pan seam-side down.  Repeat with all tortillas.  Spread the sauce over enchiladas then top with remaining cheese.  Bake until the cheese is melted and sauce is bubbly.  It will take about 30 minutes.  Garnish with cilantro and serve with Pico de Gallo.