 |
|
For filling, cut dried peppers open; discard stems and seeds. Place
peppers in a small bowl and cover with boiling water. Let stand for
45 to 60 minutes to soften; drain well. Cut one of the peppers into thin
slivers;cut remaining pepper(s) into small pieces. Set pepper slivers aside
to use as a garnish. In a medium bowl combine 1 1/2cups of the cheese,
shrimp, and pepper pieces; set aside.
Preheat oven to 350°F.
Spoon about 1/4 cup filling onto one edge of each tortilla near one
end; roll up. Place filled tortillas, seam side down, in a 3-quart
rectangular baking dish. For sauce, in a medium saucepan cook onion in hot oil over medium
heat until tender. Stir in flour, salt, and black pepper. Add milk
all at once. Cook and stir until thickened and bubbly. Pour sauce over
filled tortillas. Bake, covered, about 20 minutes or until heated through. Remove
foil and sprinkle with remaining 1/2 cup cheese. Sprinkle pepper
slivers over enchiladas as a garnish. Bake about 5 minutes more or until
cheese melts. |
|