Ingredients
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8 soft taco-size flour tortillas
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4 tablespoons soft cream cheese
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1/4 cup sour cream
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1/2 lb cooked baby shrimp
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1/2 cup grated Fontina cheese
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fresh ground pepper, to taste
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1/4 teaspoon chili powder
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1/4 teaspoon dill weed
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1/3 lemon, juice of
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1/3 cup half-and-half
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3 tablespoons cream cheese
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4 medium roma tomatoes, chopped coarsley
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1/4 cup white onion, chopped coarsley
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1/4 teaspoon salt
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3 tablespoons finely chopped red peppers
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1 tablespoon chopped fresh parsley
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3 tablespoons finely chopped white onions
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1/4 cup grated sharp cheddar cheese
Instructions
- Filling:
- Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
- Sauce:
- 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.
- To assemble:
- 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.