Seafood Enchiladas

Seafood Enchiladas

Enchiladas de Mariscos
A filling with a combination of seafood varieties makes excellent enchiladas that are fancy enough for a special dinner. The sauce can be made ahead. Assemble and bake the enchiladas shortly before serving for the best texture. Seafood enchiladas are common along both coasts of Mexico.
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Ingrediënten

Makes 12 enchiladas

  • 4 cups Basic Cooked Tomatillo Sauce double recipe
  • 1 tablespoon olive oil
  • ½ pound red snapper or Pacific snapper filletscut into 1⁄4-inch pieces
  • 4 sea scallops neatly diced (¼ inch)
  • ½ pound shrimp 36 to 40 small
  • 8 medium button mushrooms cleaned and chopped
  • 6 green onions chopped, including 2 inches of green part
  • ½ red bell pepper chopped
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • ⅓ cup vegetable oil
  • 12 corn tortillas
  • 1¼ cups shredded Monterey Jack cheese
  • 12 green pimiento-stuffed olives sliced crosswise

Instructies

  • Prepare the tomatillo sauce.
  • Reserve in the pan off heat.
  • Then, heat the olive oil in a large skillet over medium heat and cook the fish pieces 1 minute.
  • Add the scallops.
  • Toss and cook 1 minute.
  • Stir in the shrimp.
  • Transfer seafood to a bowl.
  • In the same skillet, cook the mushrooms, onions, and pepper, adding more oil if needed.
  • Mix in the seafood.
  • Season with salt and pepper.
  • Reserve off heat.
  • Preheat oven to 350°.
  • Grease a 9- × 13-inch baking dish.
  • In a clean skillet, heat about ⅓ cup vegetable oil.
  • Dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds.
  • Drain on paper towels.
  • Stack and cover to keep soft and warm.
  • When all tortillas are soft, place 1 on a plate.
  • Put about 2 tablespoons filling on the tortilla.
  • Roll into a cylinder and place seam side down in the baking pan.
  • Repeat, until all tortillas are filled, rolled, and placed side by side in the dish.
  • Pour the green sauce over all.
  • Sprinkle with the cheese.
  • Bake 25 minutes, or until cheese is melted and sauce is bubbling.
  • Arrange sliced olives on top.
  • Serve hot.
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Recipe Category Fish / Seafood / Torttilla
Country Mexican

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