3 pints sour cream
1 c. half and half
Garlic salt, pepper
3 tbsp. flour
2 lbs. small boiled shrimp
1/2 c. chopped green onions
1 can Ortega chilies (cut in strips)
16 tortillas
4 c. grated cheddar

Gently mix sour cream and half and half. Add spices and flour to thicken. Cook and stir over low heat until boiling point. Do not boil. Dip tortillas in warm oil or butter, 5 seconds each side to soften. Place cheese and shrimp in center of each tortilla, roll up to make enchilada. Place enchilada in Pyrex baking pan, spread 2 strips chilies on each, additional shrimps over, cover with cream sauce, top with remaining cheese. Bake at 350 degrees 10 to 15 minutes until bubbly and cheese melted. Sprinkle with green onions before serving.