Shrimp Enchiladas

 

8 soft taco-size flour tortillas

Filling:

4 tablespoons soft cream cheese

1/4 cup sour cream

1/2 lb. cooked bay shrimp

1/2 cup grated Fontina cheese

1/4 cup grated sharp cheddar cheese

3 tablespoons finely chopped yellow onions

3 tablespoons finely chopped red peppers

Fresh-ground pepper, to taste

1/4 teaspoon chili powder

1/4 teaspoon dill weed

Juice from one lemon

 

Sauce:

1/3 cup half-and-half

3 tablespoons cream cheese

4 medium Roma tomatoes, coarsely chopped

1/4 cup white onion, coarsely chopped

1 tablespoon chopped fresh parsley

Kosher salt and fresh-ground pepper, to taste

1/3 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.