• prep: 35 min
• cook: 30 min
• total: 1 hr 5 min

servings:

• 1 tablespoon butter, canola oil, coconut oil or olive oil
• 1/2 cup chopped onion
• 1 1/2 to 2 pounds shrimp, peeled, deveined and chopped into bite-size pieces
• 2 cups ripe tomatoes, chopped
• 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
• 8 (9-inch) flour tortillas
• 2 tablespoons butter
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow or white onion
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (add more for a spicier sauce)
• 1/4 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 3/4 cup cream or milk (I almost always use 2% milk)
• 1 cup shredded Monterey Jack or Pepper Jack cheese
• 1/2 cup sour cream, light or regular

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