Gourmet Shrimp Enchiladas

Prep Time: 45 Minutes

Cook Time: 15 Minutes

Ready In: 60 Minutes

Servings: 4

This recipe was given to me a few years ago. It is absolutely mouth watering. The fontina cheese is a must, though a little more expensive. I wouldn't recommend trying to make these without it. Light cream cheese and sour cream can be used in place of regular. Enjoy.

Ingredients:

8 soft taco-size flour tortillas

4 tablespoons soft cream cheese

1/4 cup sour cream

1/2 lb cooked baby shrimp

1/2 cup grated fontina cheese

1/4 cup grated sharp cheddar cheese

3 tablespoons finely chopped white onions

3 tablespoons finely chopped red peppers

fresh ground pepper, to taste

1/4 teaspoon chili powder

1/4 teaspoon dill weed

1/3 lemon, juice of

1/3 cup half-and-half

3 tablespoons cream cheese

4 medium roma tomatoes, chopped coarsley

1/4 cup white onion, chopped coarsley

1 tablespoon chopped fresh parsley

1/4 teaspoon salt

1/2 teaspoon fresh ground pepper

1/3 cup grated fontina cheese

Directions:

1. Filling:
2. Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
3. Sauce:.
4. Heat half and half with cream cheese until melted and smooth (I use the microwave).
5. In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
6. To assemble:.
7. 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.

By RecipeOfHealth.com