Seafood Enchiladas
Looking for a really different way to have Mexican night? These do ahead enchiladas are the ticket. Easy and wonderful! Serve some rice and beans on the side and you have a fantastic feast. The poblano cream sauce is the icing on the cake and so easy to make. I could eat this sauce as soup. Hmmmm…..maybe I will make some soup with it. Good idea! Here is last night’s Mexican feast:
Seafood Enchiladas
Fantastic fall football food that can be made ahead and eat at halftime. So many good flavors in the filling and spicy poblano cream sauce to top it off. I used by favorite cast iron skillet and all time favorite spatula to prepare this recipe. The spatula is especially helpful for lifting the enchiladas out of the casserole for serving.
Ingredients
For Filling
- 1 lb medium shrimp, peeled and rough chopped
- 1 8 oz package flake style imitation crab
- 1/2 cup onion, finely chopped
- 1 tbsp butter
- 1 small jalapeno, minced
- 1 4.5oz can chopped green chilis, drained of excess liquid
- 1/2 tsp ground cumin
- 1/4 cup chopped fresh cilantro
- pinch cayenne pepper
- 1/4 tsp black pepper
- 1 cup Colby or Monterey Jack cheese, shredded
- 1/4 cup dry white wine or sherry
- 8 8 in flour tortillas
Sauce
- 1 large Poblano pepper seeded, cored and coarsely chopped You can substitute roasted red peppers, drained.
- 2 tbsp butter
- 2 cups heavy cream or half and half
- 1 tsp fresh lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp ground white pepper
- 3/4 tsp salt
- 1 pinch cayenne pepper
Toppings
- 1 cup Colby or Monterey Jack cheese
- 1/4 cup chopped tomatoes
- 1/4 cup green chilis
- 1/4 cup chopped fresh cilantro
Instructions
- Saute onion until translucent in butter add seafood and continue to cook until shrimp is pink. Add wine or sherry and all other ingredients except the cheese and cook until almost evaporated. Stir in the cheese. Let cool for 15 minutes before stuffing tortillas.
- To Stuff: Lay out the room temperature tortillas and divide the filling equally in the center of each. Roll one by one and line in a greased 8 X 12 casserole flap down.
Sauce
- Saute the peppers in butter until just tender 2-3 minutes. Add flour if using half and half and saute another minute otherwise add the cream and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half stirring occasionally. Remove from the heat.Add the lemon juice, salt, white pepper, cumin and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Spoon sauce onto filled tortillas.
- Top enchiladas with sauce and cheese then sprinkle all other toppings. Bake covered with foil at 350 for 20 minutes, increase temperature to 400 remove foil and bake for additional 10 minutes or until bubbly and slightly browned.