Vincent'S Shrimp Enchiladas - cooking recipe

Ingredients

1/3 cup onion (chopped)
2 tablespoons oil
4 ounces chevre cheese (goat cheese)
1/2 cup half-and-half
salt and pepper
1 teaspoon olive oil
12 shrimp (peeled-deveined-cut in 1/3s)
4 flour tortillas (8-inch size)
1 cup half-and-half
1 1/2 tablespoons chipotle chiles in adobo
1 avocado (peeled and sliced-optional)
1/4 cup cilantro (chopped-optional)

Preparation

Saute onion in oil until translucent.
Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes.
Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick.
Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently.
Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.