1/3 Photos of Gourmet Shrimp Enchiladas
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.
My Private Note
Units: US | Metric
- 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
- 2Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
- 4Heat half and half with cream cheese until melted and smooth (I use the microwave).
- 5In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
- 6To assemble:.
- 7Lightly 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.
Browse Our Top North American Recipes
You Might Also Like...View All North American Recipes
Nutritional Facts for Gourmet Shrimp Enchiladas
Serving Size: 1 (294 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 517.9
- Calories from Fat 246
- Total Fat 27.4 g
- Saturated Fat 14.1 g
- Cholesterol 190.7 mg
- Sodium 1380.9 mg
- Total Carbohydrate 39.3 g
- Dietary Fiber 3.2 g
- Sugars 5.5 g
- Protein 28.4 g