Enchiladas Del Mar (Seafood Enchiladas)

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

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.