Seafood Enchiladas
Enchiladas de MariscosA 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.
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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