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.