SAUCE: 1/4 cup butter or margarine

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1/2 cup minced onion

1 medium jalape?o chile

1/2 teaspoon minced garlic

1 teaspoon oregano

1/2 teaspoon salt

1 Pinch white pepper

1 Pinch ground red pepper

1 cup heavy or whipping cream

1/2 cup chicken broth

1 cup shredded Monterey Jack cheese

1/2 cup sour cream

2 tablespoons butter or margarine

1 pound medium shrimp -- peeled and deveined

1 cup chopped green onions -- divided

4 plum tomatoes -- seeded and chopped,

divided 12 burrito-size (10 inch) flour tortillas

2 cups shredded Monterey Jack cheese

1. Make sauce: Melt butter in large saucepan over medium heat; add red and green bell peppers, onion, jalape?o, garlic and oregano. Cook until vegetables are softened, 5 minutes; add salt and white and ground red peppers. Pour in cream and broth. Bring to boil; reduce heat and simmer 3 minutes. Stir in cheese until melted. Remove from heat; add sour cream. (Makes 2 1/2 cups.) 2. Heat oven to 350?F. Melt butter in large skillet over high heat; add shrimp and 1/2 cup green onions. Cook, stirring frequently, until shrimp are just pink, 2 minutes. Stir in half of tomatoes and half of cream sauce. 3. Spoon scant 1/3 cup shrimp mixture evenly across center of each tortilla; roll up. Place seam side down in 13x9-inch baking dish. Spoon remaining sauce over enchiladas; cover and bake 30 to 35 minutes until heated through. Uncover and sprinkle with cheese, remaining 1/2 cup green onions and tomatoes; bake just until cheese melts, 5 minutes more. Makes 8 servings. PER SERVING: Calories 705, Total Fat 42.5 g, Saturated Fat 22.5 g Cholesterol 185 mg, Sodium 1,011, Carbohydrates 52 g, Protein 29 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ ONLINE http://www.lhj.com To dress up these enchiladas we use shrimp and add sweet bell peppers, cheese and a creamy tomato sauce for the filling. And yes, the dish is indulgent--but delicious! Prep time: 50 minutes Baking time: 30 to 35 minutes Degree of difficulty: Easy (C) Copyright 1998, Meredith Corporation, All Rights Reserved.