You must make these immediately. I recently discovered enchiladas, first chicken and now shrimp. Both are equally delicious, yet very different. Initially I was a bit skeptical, enchiladas normally get baked with a sauce over the top which makes them lovely and moist. These only had the sauce for the filling and I assumed they would be dry after baking but they were not. The Tortillas had a wonderful crispiness paired with the wonderful creaminess of the filling they made for an excellent dinner.
Drain juices from pan if any. Melt the remaining 2 Tbsp of butter. Add the chopped onion, garlic, mushrooms, and bell pepper, and cook until just tender, about 5-7 minutes. Add the oregano, garlic powder, salt, pepper, cayenne, and flour to the pan; stir well and cook briefly until fragrant, about 1 minute. Lower the heat to medium-low, and add the cream to the pan, stirring to scrape any brown bits from the bottom of the pan. Cook until just slightly thickened, about 2-3 minutes.
Remove the pan from the heat. Stir in the sour cream, 3/4 of the shredded cheese, and add the shrimp. Mix well until everything is blended and the cheese is melted.
Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish. Scoop the filling down the center of a tortilla, sprinkle lightly with some of the reserved cheese. Roll the tortilla tightly around the filling and place seam side down in the prepared baking dish. Repeat with the remaining filling, tortillas, and cheese. Spray or brush the tops of the assembled tortillas lightly with olive oil or cooking spray. You may sprinkle some of the remaining cheese on top- but it was not necessary. Bake uncovered for 30-35 minutes, until lightly browned.
Adapted from Annie’s Eats.