Enchiladas Del Mar (Seafood Enchiladas)

Total Time
55mins
Prep 25 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Char the tomatillos over a gas flame or in the broiler until blackened in spots.
  2. Transfer tomatillos to a blender & process to a coarse puree, set aside.
  3. Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
  4. Stir 30 seconds.
  5. Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
  6. Transfer shrimp mixture to a bowl.
  7. Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
  8. Add crabmeat & shrimp mixture to the sauce in the skillet.
  9. Season with salt & pepper.
  10. Preheat oven to 425°F.
  11. Heat a griddle or skillet over medium high heat.
  12. Warm each tortilla on both sides until pliable about 30 seconds each side.
  13. 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.
  14. Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
  15. Spoon the warm seafood sauce over the tortillas.
  16. Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
  17. Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
  18. Top with avocado slices & cilantro.
  19. Serve Salsa as a side dish.
  20. 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.
Most Helpful

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.

karenfar February 18, 2011