CREAMY SHRIMP ENCHILADAS RECIPE RECIPES

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.

Steps:

• Preheat oven to 400°. In a large skillet, over medium heat, heat olive oil. Add garlic and cook until fragrant, 1 minute. Add onion, bell pepper, and jalapeño and cook until softened, 7 minutes. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 5 minutes. In a medium saucepan, over medium heat, melt butter then whisk in flour and cook until fragrant, 1 minute. Whisk in milk and sour cream until no lumps remain. Add green chilis, cumin, and season with salt and pepper. Simmer until thickened slightly, 5 minutes.