Merck has been cooking up these enchiladas for over 30 years to rave reviews, and, baby, I get it! I absolutely loved these creamy shrimp enchiladas. The simplicity of the sauce in this coastal twist on classic enchiladas was so … wow!

—Vianney Rodriguez, Food Editor

1 cup (2 sticks) unsalted butter, divided use
1 cup finely chopped onion
1 cup chopped green chiles, drained
3/4 cup finely chopped green bell pepper
3 teaspoons salt, divided use
2 teaspoons ground white pepper, divided use
1 teaspoon cayenne pepper, divided use
4 teaspoons ground oregano, divided use
1/2 teaspoon minced garlic
3 cups heavy cream
1 cup sour cream
8 cups shredded Monterey Jack cheese, divided use
2 pounds medium shrimp, peeled and deveined
2/3 cup finely chopped green onions
1/2 cup vegetable oil
20 corn tortillas

1. Preheat oven to 350 degrees.

2. In a large skillet over medium-high heat, melt 1/2 cup butter. Add onion, chiles, bell pepper, 1 teaspoon salt, 1 teaspoon white pepper, 1/2 teaspoon cayenne and 2 teaspoons oregano. Cook 10 minutes, stirring often. Add garlic and cook an additional minute.

3. Stir in heavy cream, bring to a boil, then reduce heat and simmer uncovered 10 minutes, stirring constantly.

4. Whisk in sour cream until sauce is smooth, then add 3 cups cheese, 1 cup at a time, whisking after each addition until all cheese melts. Remove from heat and set aside.

5. In a 4-quart saucepan over medium-high heat, melt the remaining 1/2 cup butter. Add shrimp, green onions and remaining seasonings—2 teaspoons salt, 1 teaspoon white pepper, 1/2 teaspoon cayenne and 2 teaspoons oregano. Cook about 5 minutes, until shrimp is fully cooked.

6. Stir in cream sauce, reduce heat and simmer 5 minutes. Remove from heat.

7. In a small skillet, heat oil over medium-high heat. Lightly fry each tortilla 2–3 seconds on each side and place on paper towels to drain.

8. Spoon 1/3 cup of shrimp mixture into the center of each tortilla. Roll and place seam side down in a 9-by-13-inch baking dish. Spoon remaining sauce over rolled tortillas and sprinkle with remaining 5 cups cheese.

9. Bake 10 minutes or until cheese melts.

Serves 10.