Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
Heat half and half with cream cheese until melted and smooth (I use the microwave).
In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.