Prep 45 mins
Cook 15 mins
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.
- 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
- Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
- 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.
Very yummy! I added a small can of hot green chiles, 1/4 tsp cumin and a 2 cloves of garlic to filling. In addition, I subbed cilantro for parsley and used smoked fontina. Definitely will be making this again. Company worthy.
What lovely enchiladas!!! Being hispanic, I always approach Mexican food recipes with some trepidation - but these were easy to make and wonderful. I followed the recipe exactly except for at the end. For the sauce, I went ahead and incorporated the minced onion, parsley, salt and pepper to the cream cheese mixture instead of mixing them with the tomatoes. The tomatoes were added alone, followed by the cheese. These are keepers and I can't wait to try them with chicken. I agree with Sous Me - these are company worthy! Thanks for posting, Jekase!
This turned out really great, didn't have any red peppers, and of course, as my name stated, I used more cheeese than called for, both fontina and cheddar and it was excellent. Another thing I changed was lobster was on sale, cheaper than shrimp if you can believe, so thats what I used and wow were they good. Our New Years Day dinner. Superb, easy, excellent flavor, just a little bit costly to prepare!!! An easy way to make the filling is if using frozen shrimp (which I did,btw I used large wild caught uncooked shrimp) put the defrosted shrimp in a skillet with small amount of butter. Add the onions, peppers (I also added some serrano chiles for flavor) and saute until shrimp is just pink. Add s & p, dill, and chili powder and lastly lemon juice,( I didn't use lemon juice as I though it was too wet already). Then add your cheeses. Filling is complete. For the assembly, I filled the softened tortillas with shrimp mixture, rolled them up and placed them on top of some of the cream cheese, cream sauce. Then I poured the remaining sauce all over the top of the enchiladas and then I put the tomato mixture of top of that and then I put the fontina cheese on top. Phew!!!