Gourmet Shrimp Enchiladas

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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.

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Steps

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Filling:.

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Combine sour cream and cream cheese.

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Beat by hand until smooth.

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Add remaining ingredients and combine well.

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Set aside.

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Sauce:.

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Heat half and half with cream cheese until melted and smooth.

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In a separate small bowl combine tomatoes , onion , parsley , salt , and pepper.

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To assemble:.

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Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer.

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Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan.

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On the center of each tortilla , place about 3 tbls.

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Filling mixture.

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Roll up and place seam-side down in casserole.

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Pour remaining cream cheese sauce over the enchiladas.

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Cover with tomato mixture and sprinkle with fontina cheese.

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Bake at 475 degrees for 10-12 min.

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, until filling is hot and bubbling.

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Ingredients

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soft taco-size flour tortillas, soft cream cheese, sour cream, baby shrimp, fontina cheese, sharp cheddar cheese, white onions, red peppers, fresh ground pepper, chili powder, dill weed, lemon, juice of, half-and-half, cream cheese, roma tomatoes, white onion, fresh parsley, salt