Shrimp Enchiladas in Jalapeno Cream Sauce

Sauce:

2 cup whipping cream
1 cup sour cream
1 tsp chicken base
2 Tbsp butter
1 Tbsp flour
1 jalapeno pepper, seeded and minced
1/4 cup jarred jalapenos juice
1/2 cup shredded Cheddar cheese

1/2 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees.

In a sauce pan over high heat, whisk cream to a boil then stir in sour cream. When sour cream dissolves, reduce heat to med-low. Stir in minced jalapeno, chicken base and jalapeno juice; simmer.

While cream is simmering, make a roux by warming butter in a saucepan over medium heat. Whisk in flour until it turns into a paste.

Turn cream to high again and just before cream mixture is about to boil, whisk in roux until it is incorporated. Remove from heat and stir in minced jalapeno and shredded cheese. Set aside.

Enchiladas:

1 small red bell pepper, sliced

1 small red onion, sliced

1 lb large shrimp, peeled and deveined, cut in thirds

2 garlic cloves, minced or pressed
Extra Virgin Olive Oil (EVOO)
About 10 corn tortillas
Shredded Monterrey jack cheese

In a medium sauce pan over high heat, drizzle EVOO and sauté peppers and onion for about 3-4 minutes. Remove veggies from pan and set aside. In the same pan, add shrimp and garlic; sauté until shrimp turns pink and remove from pan immediately.

Wrap tortillas in a damp paper towel and microwave for one minute to soften. Spread a small amount of sauce on the bottom of a casserole dish. Fill tortillas with shrimp and veggie mixture; roll up and place seam side down in dish. Spoon cheese sauce over the top and sprinkle with cheese. Bake for about 10 minutes, then broil for last 2-3 minute until cheese is brown and bubbly.

Serve and garnish enchiladas with minced peppers.

NOTE: Enjoy the Jalapeno Cream Sauce as a dip for chips too!