Gourmet Shrimp Enchiladas

Jekase's Note:

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.

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 8 soft taco-size flour tortillas

Filling

• 4 tablespoons soft cream cheese
• ¼ cup sour cream
• ½ lb cooked baby shrimp
• ½ cup grated Fontina cheese
• ¼ cup grated sharp cheddar cheese
• 3 tablespoons finely chopped white onions
• 3 tablespoons finely chopped red peppers
• fresh ground pepper , to taste
• ¼ teaspoon chili powder
• ¼ 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
• ¼ cup white onion , chopped coarsley
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon salt
• ½ teaspoon fresh ground pepper
• 1⁄3; cup grated Fontina cheese

Directions:

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.

Reviews

[Sous Me]

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.

[Jessica in Phoenix, AZ]

Per other reviewers I also used my favorite salsa on this instead of tomatoes and onions on top (it added a little more kick) and doubled the sauce. I don't know how it could have done without!

[Sauce Lover]

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!!!