Instructions:

Beto's Latin Grill Enchiladas Al Guero (Shrimp Enchiladas with Aji Cream Sauce)

Source: San Antonio Express-News - 10/23/2002 - Beto's Latin Grill, San Antonio, Texas

Aji Amarillo Cream Sauce
3 tablespoons canola oil
3/4 onion, cut into 1/4-inch cubes
1 tablespoon minced garlic
1 cup white wine
1/2 cup lime juice
8 tablespoons aji amarillo paste (see Note)
2 cups heavy cream
3 cups seafood stock (bottled clam juice could be substituted)

Shrimp Filling
3 tablespoons canola oil
1/4 onion, cut into 1/4-inch cubes
1 teaspoon minced garlic
1 poblano pepper, roasted, seeded and cut into 1/4-inch cubes
1 red bell pepper, cut into 1/4-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 pounds (21-25 count) shrimp, peeled, deveined and cut
    into 1/2 -inch pieces

To Finish
Oil
20 corn tortillas
1 recipe Shrimp Filling
1 recipe Aji Amarillo Cream Sauce
1 pound mozzarella cheese, grated
1 red onion, thinly sliced
1/4 pound cotija cheese, grated

For Aji Amarillo Cream Sauce: Heat oil in a pan; add onion and garlic and saute.