Thumbing through my forthcoming cookbook, “If You Don’t Like My Cooking…Go Fork Yourself” I found this recipe, sent to me years ago from a Q97 listener. Shrimp Enchiladas 8 soft taco-size flour tortillasFilling:4 tablespoons soft cream cheese1/4 cup sour cream1/2 lb. cooked bay shrimp1/2 cup grated Fontina cheese1/4 cup grated sharp cheddar cheese3 tablespoons finely chopped yellow onions3 tablespoons finely chopped red peppersFresh-ground pepper, to taste1/4 teaspoon chili powder1/4 teaspoon dill weedJuice from one lemon Sauce:1/3 cup half-and-half3 tablespoons cream cheese4 medium Roma tomatoes, coarsely chopped1/4 cup white onion, coarsely chopped1 tablespoon chopped fresh parsleyKosher salt and fresh-ground pepper, to taste1/3 cup grated Fontina cheese 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. 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 tablespoons of the 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.Shrimp Enchiladas
Thumbing through my forthcoming cookbook, “If You Don’t Like My Cooking…Go Fork Yourself” I found this recipe, sent to me years ago from a Q97 listener. Shrimp Enchiladas 8 soft taco-size flour tortillasFilling:4 tablespoons soft cream cheese1/4 cup sour cream1/2 lb. cooked bay shrimp1/2 cup grated Fontina cheese1/4 cup grated sharp cheddar cheese3 tablespoons finely chopped yellow onions3 tablespoons finely chopped red peppersFresh-ground pepper, to taste1/4 teaspoon chili powder1/4 teaspoon dill weedJuice from one lemon Sauce:1/3 cup half-and-half3 tablespoons cream cheese4 medium Roma tomatoes, coarsely chopped1/4 cup white onion, coarsely chopped1 tablespoon chopped fresh parsleyKosher salt and fresh-ground pepper, to taste1/3 cup grated Fontina cheese 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. 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 tablespoons of the 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.