Recipe by Jekase
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.
Top Review by 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.
- 8 soft taco-size flour tortillas
- 59.16 ml soft cream cheese
- 59.14 ml sour cream
- 226.79 g cooked baby shrimp
- 118.29 ml grated Fontina cheese
- 59.14 ml grated sharp cheddar cheese
- 44.37 ml finely chopped white onions
- 44.37 ml finely chopped red peppers
- fresh ground pepper, to taste
- 1.23 ml chili powder
- 1.23 ml dill weed
- 0 lemon, juice of
- 78.07 ml half-and-half
- 44.37 ml cream cheese
- 4 medium roma tomatoes, chopped coarsley
- 59.14 ml white onion, chopped coarsley
- 14.79 ml chopped fresh parsley
- 1.23 ml salt
- 2.46 ml fresh ground pepper
- 78.07 ml grated Fontina cheese
Directions See How It's Made
- 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.