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8 (6-inch) flour tortillas
Shrimp Mixture:
2 tablespoons butter
1/2 cup red bell pepper, diced finely
1/2 cup white onion, diced finely
2 cloves garlic, minced
1 pound shrimp, peeled and deveined and chopped into 1 inch pieces
1/2 teaspoon salt
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
Sauce:
4 tablespoons butter
4 tablespoons flour
1 1/2 cups chicken broth
1/2 cup salsa verde
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
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