Ingredients
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8
-
-
4
-
1/4
-
1/2
-
1/2
-
1/4
-
3
-
3
-
-
-
-
-
-
Directions
Gourmet Shrimp Enchiladas,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.,Was I the only one who found this recipe recipe somewhat confusing?,Omg yum. I couldn’t cook this exactly as stated bc I didn’t have all the ingredients and didn’t feel like going to the store. used a smoked gouda and pizza blend in place of fontina, cilantro instead of parsley, and more sour cream in place if cream cheese. Hell I didnt even have regular sharp cheddar and just shredded white cheddar cheese slices I had sitting in the fridge. I even omitted tomatoes bc I didn’t have any. Still phenomonal. I can’t wait to cook them according to the actual recipe next time.
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Steps
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1
Done
|
Filling: |
|
2
Done
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Combine Sour Cream and Cream Cheese. Beat by Hand Until Smooth. Add Remaining Ingredients and Combine Well. Set Aside. |
|
3
Done
|
Sauce: |
|
4
Done
|
Heat Half and Half With Cream Cheese Until Melted and Smooth (use the Microwave). |
|
5
Done
|
in a Separate Small Bowl Combine Tomatoes, Onion, Parsley, Salt, and Pepper. |
|
6
Done
|
to Assemble: |
|
7
Done
|
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. |
