Seafood Enchiladas

This is kind of self-explanatory, but that would not be doing this dish justice. There is some heat, some herbaceous, some salty seafood, and some creamy cheese. I had only worked with tomatillo based sauces a couple of times, but this dish would be lacking without it. It is not a super intense dish but does rely on timing. I got and you will get some oohs with the presentation. Crosby’s Crabs provided the seafood. I hope you like it.

1 tablespoon butter
1 small yellow onion diced
3/4 pounds 31-35 peeled deveined shrimp
1/2 pound red snapper skinned
1 1/2 cup salsa verde
1/2 cup green chilies
2 cups Monterey Jack grated
1 8 ounce cream cheese
1 bunch cilantro
1 jalapeño pepper
1 bunch green onions
4 ounce sour cream
Black olives

Preheat oven to 350.

In a large skillet on medium heat, add butter and melt, then add onions. Cook for 5 minutes.

Add seafood. Cook for 5 minutes stirring occasionally. Remove and set aside.

In same pan add salsa verde, green chilis and cream cheese; cook until cream cheese is melted. Add 1/2 of Monterey Jack cheese and stir until smooth.

In an oven -safe bake dish add 1/2 of salsa verde on the bottom.

Place 1/3 cup of filling in tortIlla and roll up. And place in baking dish.

When bottom is filled top with remaining salsa verde and top with cheese, jalapeño and sliced black olives.

Bake for 20-25 minutes.

Serve with green onions, cilantro and sour cream.

3 Comments Add yours

  1. Poetry Goddess says:

    I always known this is sold in the US I wish it was sold here in asian countries.


    1. You have your cool stuff too


      1. Poetry Goddess says:

        Awe thanks Dan!


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