Seafood Enchiladas

from the legend, Mel's Kitchen Cafe  

Cheese Sauce:

1/2 cup chopped red bell pepper 
1/2 cup chopped yellow or white onion  
1/2 cup chopped green bell pepper 
2 tablespoons butter 
1/2 teaspoon salt 
1/2 teaspoon oregano 
1/4 teaspoon garlic powder 
1/4 teaspoon cayenne pepper 
1/4 teaspoon black pepper 
1 tablespoon all-purpose flour 
3/4 cup whipping cream or milk 
1 cup Monterey Jack cheese or Pepper Jack cheese 
1/2 cup sour cream, light or regular 

Shrimp Mixture:

1 tablespoon butter, canola oil, coconut oil or olive oil 
1/2 cup onion, chopped  
1 1/2 pounds shrimp, peeled, deveined and chopped into bite-size pieces 
2 cups ripe tomatoes, chopped 
1 1/2 cups Monterey Jack cheese or Pepper Jack cheese 
8 (9-inch) flour tortillas
**** I add 1-2 cans of crabmeat with the shrimp mixture. Mel's are called Shrimp Enchiladas. ****

Directions

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside. Saute red pepper, onion and green pepper in 2 tablespoons butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream or milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.  
In another skillet, melt 2 tablespoons butter. Saute onion in the oil until translucent and soft, 3-5 minutes. Add the shrimp and cook until the shrimp are pink (don't overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 30 to 35 minutes.