Enchiladas: Shrimp | Kools Family Favorites

Ingredients

• 1 to 2 Tbls. canola oil for cooking
• 1 small yellow onion, halved and sliced thin
• 2 large jalapenos seeded, sliced thin or diced (save some slices for garnish)
• 2 medium tomatoes "on a vine', diced small
• salt to taste
• 12 oz. large shrimp, thawed (peeled, deveined and tail off)
• 8 oz. Monterrey Jack cheese, grated
• 4-6 medium tortillas flour tortillas recommended (I used Mission soft whole wheat) - see Notes
• fresh cilantro, for garnish if desired.
• 1-1/2 c. heavy cream
• 1/2 c. low-fat sour cream (Daisy)
• 2 garlic cloves, minced
• 1/4 t. cayenne pepper
• 1/4 t. chipotle chili powder
• 1/4 t. cumin