Gourmet Shrimp Enchiladas

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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 onion, chopped coarsley
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/3 cup grated fontina cheese

Recipe

• 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.