Gourmet Shrimp Enchiladas

5.0(22)

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.

by Jekase·published 2006-11-09

Open original recipe

Mexican

Servings

4 serving(s)

Total time

prep 45 min

Calories / serving

518 kcal

Ingredients (20)

serves

8 soft taco-size flour tortillas
4 tablespoons soft cream cheese
1/4 cup sour creamsour-cream
1/2 lb cooked baby shrimpshrimp
1/2 cup grated Fontina cheesefontina
1/4 cup grated sharp cheddar cheese
3 tablespoons finely chopped white onionsonion
3 tablespoons finely chopped red peppersbell-pepper
fresh ground pepper, to tastepepper
1/4 teaspoon chili powderchili-powder
1/4 teaspoon dill weeddill
1/3 lemon, juice oflemon
1/3 cup half-and-half
3 tablespoons cream cheesecream-cheese
4 medium roma tomatoes, chopped coarsleytomato
1/4 cup white onion, chopped coarsleyonion
1 tablespoon chopped fresh parsleyparsley
1/4 teaspoon saltsalt
1/2 teaspoon fresh ground pepperpepper
1/3 cup grated Fontina cheesefontina

Instructions (7 steps)

01Filling:
02Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
03Sauce:.
04Heat half and half with cream cheese until melted and smooth (I use the microwave).
05In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
06To assemble:.
07Lightly 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.

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