Recipe by Bergy
This recipe was in the Nov 2006 Bon Appetit magazine. I have not tried it but It sounded so good I told another member about it and she asked me to post it. When I make it I shall revise the intro! The recipe calls for Oaxacan Cheese or mozarilla - the computer will not accept Oaxacan Cheese - your choice whichever one you want to use.
Top Review by karenfar
GREAT recipe!! not the healthiest but oh so good. I used less crabmeat. Be careful not to overcook the shrimp as they end up in the oven at the end and will get dry and hard if overcooked.
- 1⁄2 lb tomatillo, husks removed
- 1 tablespoon olive oil
- 12 large shrimp, uncooked, peeled & deveined
- 1⁄4 cup shallot, minced
- 1 garlic clove, minced
- 6 ounces bay scallops, side muscle removed
- 1⁄4 cup dry white wine
- 1 1⁄3 cups heavy whipping cream
- 1 lb fresh lump crabmeat
- salt & pepper
- 12 corn tortillas
- 3 1⁄2 cups mozzarella cheese, coarsely grated (apprx 14 oz)
- 6 ounces soft fresh goat cheese, crumbled
- 1 avocado, peeled, pit removed, cut lengthwise into 1/3-inch slices
- 6 tablespoons fresh cilantro, chopped
- 2 cups salsa
Directions See How It's Made
- Char the tomatillos over a gas flame or in the broiler until blackened in spots.
- Transfer tomatillos to a blender & process to a coarse puree, set aside.
- Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
- Stir 30 seconds.
- Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
- Transfer shrimp mixture to a bowl.
- Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
- Add crabmeat & shrimp mixture to the sauce in the skillet.
- Season with salt & pepper.
- Preheat oven to 425°F.
- Heat a griddle or skillet over medium high heat.
- Warm each tortilla on both sides until pliable about 30 seconds each side.
- Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
- Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
- Spoon the warm seafood sauce over the tortillas.
- Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
- Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
- Top with avocado slices & cilantro.
- Serve Salsa as a side dish.
- DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.