2 tablespoons oil (vegetable) |
1 lb shrimp, fresh, cleaned and deveined (slice in half vertically) |
12 corn tortillas (regular size) |
1 red pepper (chopped) |
2 green onions (thinly sliced) |
1 large jalapeno, pepper seeded and diced |
1 cup corn (fresh or frozen corn) |
1 tablespoon chopped garlic |
juice of one lime |
10 ounces la victoria green enchilada sauce (or another store brand) |
12 ounces trader joe's salsa verde (or another store brand tomatillio sauce) |
1 cup grated colby-monterey jack cheese (combination cheddar & jack) |
4 ounces black olives (sliced) |
1/2 cup vegetable oil (for frying tortillias) |
1/3 cup butter |
1/3 cup all-purpose flour |
2 cups half-and-half cream |
1 cup grated colby-monterey jack cheese |