Shrimp Enchiladas with a jalapeno cream sauce

Holy Yum! If you like shrimp and enchiladas you will love this one.

You will cook approximately 2 lbs of shrimp with chopped up green and red bell pepper and a diced tomato. Once the shrimp turn pink they are done cooking.. FYI shrimp cook very quickly. Make sure to drain it once cooked because there was a lot of liquid in the pan.

Next you will roll up flour tortillas stuffed with the shrimp mixture and layer them in a bottom of a 9x13.

To make the sauce you will need 8 oz of jalapeno cream cheese and 3/4 can of evaporated milk. If you use the whole can its slightly too creamy.

Once the sauce is all melted and blended pour this on top of the enchiladas. Then add some shredded cheese and if you like cilantro add some. You will bake it on 375 for about 10 minutes.

Ingredients:
2 lbs of shrimp
8 oz jalapeno cream cheese
cilantro (optional)
shredded cheese
evaporated milk
green pepper
red pepper
1 tomato
flour tortillas