|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Seafood Enchiladas |
|
Serves: 12 Print this Recipe(Enchiladas de Mariscos) Category: Enchiladas and Crepes Makes 12 enchiladas A filling with a combination of seafood varieties makes excellent enchiladas that are fancy enough for a special dinner. The sauce can be made ahead. Assemble and bake the enchiladas shortly before serving for the best texture. Seafood enchiladas are common along both coasts of Mexico. 4 cups Basic Cooked Tomatillo Sauce (double recipe) 1 tablespoon olive oil 1/2 pound red snapper fillets, or Pacific snapper fillets, cut into 1/4-inch pieces 4 sea scallops, neatly diced (1/4 inch) 1/2 pound (36 to 40) small shrimp 8 medium button mushrooms, cleaned and chopped 6 green onions, chopped including 2 inches of green part 1/2 red bell pepper, chopped 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1/3 cup vegetable oil 12 (6- to 7-inch) corn tortillas 1 1/4 cups shredded Monterey Jack cheese 12 green pimiento-stuffed olives, sliced crosswise 1. Prepare the tomatillo sauce. Reserve in the pan off heat. Then, heat the olive oil in a large skillet over medium heat and cook the fish pieces 1 minute. Add the scallops. Toss and cook 1 minute. Stir in the shrimp. Transfer seafood to a bowl. In the same skillet, cook the mushrooms, onions, and pepper, adding more oil if needed. Mix in the seafood. Season with salt and pepper. Reserve off heat. 2. Preheat oven to 350°.Grease a 9- × 13-inch baking dish. In a clean skillet, heat about 1/3 cup vegetable oil. Dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds. Drain on paper towels. Stack and cover to keep soft and warm. When all tortillas are soft, place 1 on a plate. Put about 2 tablespoons filling on the tortilla. Roll into a cylinder and place seam side down in the baking pan. Repeat, until all tortillas are filled, rolled, and placed side by side in the dish. 3. Pour the green sauce over all. Sprinkle with the cheese. Bake 25 minutes, or until cheese is melted and sauce is bubbling. Arrange sliced olives on top. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
