Shrimp Enchiladas

1/4 c. red or yellow pepper, diced
1/2 c. onion, diced, divided
1/4 c. green pepper, diced
3 tbsp. butter, divided
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 c. and 2 tbsp. heavy cream
1 1/2 tsp. all-purpose flour
1 1/2 c. shredded Monterey Jack cheese, divided
1/4 c. sour cream
3/4 lb. shrimp, peeled and deveined
1 c. tomatoes, diced
6 flour tortillas

Melt 2 tbsp. butter in skillet over medium-high heat. Add peppers and 1/4 c. onion to skillet and saute until crisp-tender. Add oregano, salt, garlic powder, cayenne pepper, black pepper, cream, and flour; blend well. Lower heat to medium and cook until slightly thickened. Add 3/4 c. shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.

In skillet, melt remaining tbsp. butter. Add shrimp and remaining 1/4 c. onion to skillet and saute shrimp until pink. Remove shrimp from pan with slotted spoon and chop; return to skillet. Add tomatoes and all of cheese sauce.

Preheat oven to 350°F. Grease an 8- x 8-inch baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in baking dish, seam side down. Bake for 30 to 35 minutes.