Ingredientes para Gourmet Shrimp Enchiladas
- Soft Taco Size Flour Tortillas
- Soft Cream Cheese
- 1/2 cup sour cream
- Baby Shrimp
- 1 cup shredded fontina cheese
- Sharp Cheddar Cheese
- White Onions
- Red Peppers
- Fresh Ground Pepper
- 1 teaspoon chili powder
- Dill Weed
- Lemon, Juice Of
- 1 cup heavy cream
- 8 ounces cream cheese (4 ounces light, 4 ounces regular)
- Roma Tomatoes
- White Onion
- Fresh Parsley
- 1 1/2 teaspoon salt
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Cómo preparar Gourmet Shrimp Enchiladas
- **Filling:**
- In a medium bowl, combine 4 ounces light cream cheese and 1/2 cup sour cream.
- Beat by hand until completely smooth and creamy.
- Add 1 pound cooked shrimp (peeled and deveined), 1/2 cup chopped green onions, 1/4 cup chopped cilantro, 1 teaspoon chili powder, and 1/2 teaspoon salt. Mix well to combine.
- Set aside.
- **Sauce:**
- In a saucepan, combine 1 cup heavy cream and 4 ounces cream cheese.
- Heat over medium-low heat, stirring constantly, until the cream cheese is melted and the sauce is smooth.
- In a separate small bowl, combine 1/2 cup chopped tomatoes, 1/4 cup chopped onion, 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- **Assembly & Baking:**
- Lightly oil a shallow 9x13 inch casserole dish.
- Pour enough cream cheese sauce into the dish to lightly coat the bottom.
- Place approximately 3 tablespoons of the shrimp filling in the center of each of 8 corn tortillas.
- Roll up tightly and place seam-side down in the prepared casserole dish.
- Pour the remaining cream cheese sauce evenly over the enchiladas.
- Top with the tomato mixture and sprinkle generously with 1 cup shredded fontina cheese.
- Bake at 475°F (240°C) for 10-12 minutes, or until the filling is heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
22g
Fat
70g
Carbs
13g
