Shrimp Enchiladas

I love shrimp! These are light and oh, so yummy! Adapted from Annie's Eats

1 lb. raw shrimp, peeled and de veined
2 tsp. olive oil, divided
1 red pepper, diced
3/4 cup onion, diced
1/4 tsp. oregano
1/4 tsp. salt
dash cayenne
dash garlic powder
2 tsp. flour
6 T. fat free half and half (or cream, or milk-I also think chicken broth would work here)
1/4 cup light sour cream
1 cup tomatoes, seeded and diced
3/4 cup cheeses (1/2 shredded parmesan, 1/2 mozzarella/monterey jack/pepper jack)
8-10 tortillas (I like whole wheat, Dad likes flour)

Preheat oven to 350. In large skillet over medium heat, add 1 tsp. of the olive oil and saute the shrimp until just pink and opaque. Do not over cook. Remove from heat. Set aside. When cool enough to handle, cut in bite size pieces, if desired.

Meanwhile, add 1 tsp. oil to pan and saute chopped peppers and onions for about 5 minutes, or until tender. Add spices and flour and stir until fragrant-about another minute more (flour will brown a little and give a nice toasted flavor). Gradually add in half and half (or cream or milk or broth) and stir until slightly thickened. Remove from heat and add sour cream, cheese and tomatoes. Return shrimp to the pan, and stir until cheese is melted and everything is blended nicely.

Put 1/3 cup mixture inside tortilla shell and roll it up. Put seam side down in 9x13 that has been sprayed with cooking spray. Spray tops of assembled enchiladas lightly with cooking spray and bake for 30-35 minutes or until golden brown. Let sit 5-10 minutes before serving.

Serves 6-8.