Shrimp Enchiladas

Ingredients (28)

• For the Filling:
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeds removed and minced
• 1 cup tomato sauce
• 1 pound shrimp, peeled and deveined; chopped
• 1 teaspoon ground cumin
• salt and freshly ground black pepper, to taste
• For the Cream Sauce:
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth, or chicken broth
• 1/2 cup sour cream
• 1/4 cup green enchilada sauce
• 4 ounces canned diced chilies
• 1 teaspoon garlic powder
• 2 cups Monterey Jack cheese, divided
• salt and fresh ground black pepper, to taste
• Assembling and Topping:
• 8 (8-inch) flour tortillas
• roughly chopped cilantro for garnish
• Pico de gallo
• Avocado
• Red onion, chopped
• Lime wedges, for serving
• crumbled or grated cotija cheese, or freshly grated parmesan cheese