Enchiladas Del Mar (Seafood Enchiladas)

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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