Shrimp Enchiladas

Instructions:
step 1: Preheat oven to 375°F (190°C).
step 2: In a skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic, and sauté for 3–4 minutes until softened.
step 3: Add shrimp, cumin, chili powder, salt, and pepper. Cook for 2–3 minutes until shrimp turn pink. Remove from heat.
step 4: Stir in half the Monterey Jack and cheddar cheeses. Set shrimp mixture aside.
step 5: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
step 6: Slowly whisk in heavy cream and cook until thickened, about 2 minutes. Stir in sour cream, enchilada sauce, and chopped cilantro.
step 7: Spoon shrimp mixture into each tortilla, roll up, and place seam-side down in a greased baking dish.
step 8: Pour sauce over the enchiladas and top with remaining cheese.
step 9: Bake for 20–25 minutes until bubbly and golden.
step 10: Garnish with fresh cilantro and serve with lime wedges.

Storage and Reheating Tips:
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Add a splash of cream or sauce when reheating to keep them moist.