Community Pick
Gourmet Shrimp Enchiladas
photo by Jostlori
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 8 soft taco-size flour tortillas
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Filling
- 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
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Sauce
- 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
directions
-
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.
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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.
Reviews
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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!
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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!!!
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These turned out great and were exactly what I was looking for tonight. They are similar to a local restaurant which was cool. Fontina cheese is absolutely key.Tortillas came out perfect, not soggy at all. Even my 5 year olds liked them! Getting the cream cheese to melt in the microwave was interesting. After 3-4 rounds of 30 seconds eventually the sauce came together.
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This is delicious. As some have suggested, I swapped out the parsley for cilantro and used fresh, drained salsa as the topping. One hint, though. If you are making these ahead and storing in the refrigerator, heat more slowly on a lower temperature. I would recommend 350 for 25-30 minutes. The higher temp is ok for room temperature, just made enchiladas, but straight from the fridge the high heat cooks the outside too fast without giving the inside a chance to heat thoroughly. Great recipe!
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Tweaks
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This recipe is truly worthy of its name "Gourmet"! I worred about 8 tortillas serving 4 people, but the portions are perfect. I almost used corn tortillas (normal for enchiladas), but the delicacy of the shrimp taste really calls for the blander flour tortillas. The flavors are robust enough to call this a "Mexican" dish without adding any extra spices and the marriage of fontina cheese with shrimp is made in heaven. I, too, substituted the parsley for cilantro and it tasted more authentic. This was an incredible dish that got RAVE reviews from my guests. I will make it again and again.
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This was the best. Made it for company and they all loved it. Used fat free everything excepet for the cheese. Was still very rich and creamy. Also chopped up regular shrimp instead of the baby shrimp. And left out the tomatoes (Hubby hates them), and used red peppers instead. Will be making this again and again.
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My kids love this. I have made a few adjustments in the past - I double the chili powder, chop 1 lb of shrimp instead of the baby shrimp, and use cilantro in place of parsley. I've also added sliced white mushrooms when I have them in the fridge. As someone else suggested - salsa on top is a lot easier! Really good after a day of sledding or skiing!
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This was OK. I thought it was too rich with all the cream cheese and I think it needed some more spices to perk it up. Maybe some cumin, seasoning salt and cilantro in the filling? A little bland for me. But they are something different to make for a mexican night and make for a pretty presentation. I also used cilantro instead of parlsey and chopped up bigger shrimp b/c baby shrimp tend to taste fishy to me. Thanks for sharing!
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RECIPE SUBMITTED BY
Jekase
Spokane, 0
I am an accountant, mother, and grandmother. My relaxation time is spent in the kitchen or on the deck, cooking. Trying new recipes is a passion.