GOURMET SHRIMP ENCHILADAS

Gourmet Shrimp Enchiladas image

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.

Provided by Jekase

Categories Mexican

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

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Ingredients

8 soft taco-size flour tortillas
4 tablespoons soft cream cheese
1/4 cup sour cream
1/2 lb cooked baby shrimp
1/2 cup grated Fontina cheese
1/4 cup grated sharp cheddar cheese
3 tablespoons finely chopped white onions
3 tablespoons finely chopped red peppers
fresh ground pepper, to taste
1/4 teaspoon chili powder
1/4 teaspoon dill weed
1/3 lemon, juice of
1/3 cup half-and-half
3 tablespoons cream cheese
4 medium roma tomatoes, chopped coarsley
1/4 cup white onion, chopped coarsley
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup grated Fontina cheese

Steps:

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.
To 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 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.

*** Explore more Gourmet Shrimp Enchiladas Recipes »

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Godfrey S Gune

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I made these enchiladas with ground turkey instead of shrimp and they were still delicious. I also added some chopped bell peppers and onions to the filling.

Kaydence Vaughan

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These enchiladas were a bit too spicy for my taste, but they were still good. I would recommend using less chili powder if you don't like spicy food.

Calvin Madison

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I'm not a huge fan of shrimp, but I really enjoyed these enchiladas. The sauce was creamy and flavorful and the shrimp was cooked perfectly.

Samwel Arito

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These enchiladas were so easy to make and they turned out great! I used a store-bought Alfredo sauce to save time and they were still delicious.

Nadiya Sultana

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I made these enchiladas last night and they were a hit! My family loved them. The sauce was especially good.

Lillian Cerda

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These enchiladas were amazing! The shrimp was cooked perfectly and the sauce was flavorful and creamy. I will definitely be making these again.

Jason Sheehan

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I've made these enchiladas several times and they're always a hit. They're easy to make and they're always delicious.

PowerGamer_ X

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These enchiladas were a little bit time-consuming to make, but they were worth it. They were so delicious and my family loved them.

Ihtisham Ahmad

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I'm always looking for new shrimp recipes and these enchiladas did not disappoint. They were flavorful and easy to make.

Hadi Ab

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These enchiladas were perfect for a weeknight meal. They were easy to make and they were a hit with my family.

john precious

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I made these enchiladas with ground turkey instead of shrimp and they were still delicious. I also added some chopped bell peppers and onions to the filling.