Shrimp Enchiladas

2 sticks unsalted butter
1 cup minced onion
1 cup canned green chilies, chopped
¾ cup bell pepper, minced
2-3/4 t. each, Salt and white Pepper
1-1/2 t. cayenne
¾ t. dried oregano
½ t. garlic, minced
3 cups heavy cream
1 cup sour cream
8 cups grated Monterey Jack cheese
2 pounds large cooked shrimp - cleaned & peeled
2/3 cup chopped green onions
½ cup cooking oil
20 corn tortillas, 6-inch

Melt one stick butter in skillet and sauté onion, chilies and bell pepper. Mix in 1-1/4 t. salt, ¾ t. white pepper, ½ t. cayenne, ¼ t. each oregano and garlic. Cook 10 minutes, stirring often. Stir in cream and bring to a rapid boil; reduce heat and simmer, stirring constantly, 10 minutes. Add sour cream and whisk about 3 minutes to mix well. Add 3 cups cheese and stir to melt. Set sauce aside*.

Melt remaining stick butter in 4-quart saucepan. Add cleaned shrimp, green onions, and remaining seasonings. Saute about 6 minutes. Add cheese sauce. Heat through and set aside. Using small skillet and tongs, dip each tortilla into hot oil, just long enough to soften, & drain on paper towls. Put 1/3 cup sauce in each tortilla, roll up, and place (seam side down) on oven-safe serving platter. Cover with additional sauce and sprinkle with cheese. Melt cheese under broiler in 350 degree oven for about 5 minutes.

*This sauce is great over spaghetti, rice or noodles too!

Please note that there are several ingredients that are divided for use in this recipe.