Name: Gourmet Shrimp Enchiladas
Yield: 4 servings
Ingredients: 8 soft taco-size flour tortillas; Filling; 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; Sauce; 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

Servings: persons

8 soft taco-size flour tortillas
Filling
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
Sauce
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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Gourmet Shrimp Enchiladas

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