1. Filling: 2. Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside. 3. Sauce: 4. Heat half and half with cream cheese until melted and smooth (I use the microwave). 5. In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper. 6. To assemble: 7. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
