Directions

1. Heat 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add onion, green bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add 1/4 cup enchilada sauce and shrimp. Cook for 2 minutes or until heated through. Pour remaining enchilada sauce in a small skillet; heat until warm.
2. Heat 1/4 cup vegetable oil in separate skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to drain. Pass torillas through enchilada sauce.
3. Spoon 1/4 cup shrimp mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
4. Bake in preheated 350 degrees F over for 8 minutes until heated through and cheese is melted. Top with red bell pepper slices.