RHORI JOHNSTON / NEWSCHANNEL 5 ANCHOR
8 soft flour tortillas (taco size)
Filling:
4 T softened cream cheese
1/4 c sour cream
1/2 lb cooked medium shrimp
1/2 c grated Fontina cheese
1/4 c grated sharp cheddar cheese
4 T white onion (finely chopped)
4 T red peppers (finely chopped)
freshly ground pepper (to taste)
1/4 T chili powder
1/4 t dill weed
Juice of 1/2 lemon
Sauce:
1/3 c half-and-half
3 T cream cheese
4 medium roma tomatoes (chopped)
1/4 c white onion (chopped)
1 T fresh parsley (chopped)
1/4 t salt
1/2 t freshly ground pepper
1/2 c grated Fontina cheese
Instructions:
For Filling: Combine sour cream and cream cheese. Beat until smooth. Add remaining ingredients and combine well. Set aside.
For Sauce: Heat half-and-half with cream cheese until melted and smooth (microwave is acceptable). In a separate small bowl, combine tomatoes, onion, parsley, salt & pepper.
Lightly oil a shallow casserole large enough to hold eight enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. Place about 3 tablespoons of the filling mixture in each tortilla. Roll 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 for about 12 minutes, until filling is hot and bubbly.
