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 2.5 cups.) 2. Heat oven to 350�F. Melt butter in large skillet over high heat; add shrimp and half 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 one third 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 half 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.