This is easy to make ahead of time and then throw it in the oven when you're ready. It should be fine in the fridge for up to 24 hours. They also freeze well once cooked.

6 (8-inch) flour tortillas ( or any other size, kind you might want.. feel free to experiment!)

Shrimp Mixture:
2 tablespoons butter
1 red bell pepper, diced
1 white onion, diced
2 cloves garlic, minced
shrimp (as much as you want), peeled and chopped into small pieces
1/2 teaspoon salt
1/4 cup chopped fresh cilantro (optional)
1 small lime
Sauce:
4 tablespoons butter
4 tablespoons flour
1 1/2 cups chicken broth
2/3 cup of green salsa
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream

6 (8-inch) flour tortillas ( or any other size, kind you might want.. feel free to experiment!) 2 tablespoons butter 1 red bell pepper, diced 1 white onion, diced 2 cloves garlic, minced 1/2 teaspoon salt 1/4 cup chopped fresh cilantro (optional) 1 small lime 4 tablespoons butter 4 tablespoons flour 1 1/2 cups chicken broth 2/3 cup of green salsa 1 1/2 cups shredded Monterey Jack cheese 1 cup sour cream

Preheat oven to 350 degrees and spray a casserole dish with cooking spray.

Melt the 2 tablespoons of butter in a frying pan. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.

Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink.
*** If the shrimp was pre cooked, just add them in at very end***

Remove mixture from the heat and add the salt, cilantro, and lime. Stir and set aside.

In a large frying pan or pot, melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.

Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.

Add 1 cup of the sauce to the reserved shrimp mixture and stir.

Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.

Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.