SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
THE BEST PORK ENCHILADAS
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
- Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
- Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
- Arrange a rack in the center of the oven and preheat to 425 degrees F.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
ENCHILADAS DEL MAR (SEAFOOD ENCHILADAS)
This recipe was in the Nov 2006 Bon Appetit magazine. I have not tried it but It sounded so good I told another member about it and she asked me to post it. When I make it I shall revise the intro! The recipe calls for Oaxacan Cheese or mozarilla - the computer will not accept Oaxacan Cheese - your choice whichever one you want to use.
Provided by Bergy
Categories Crab
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 758.6, Fat 50.1, SaturatedFat 26.4, Cholesterol 226.1, Sodium 1511.5, Carbohydrate 33.3, Fiber 6.8, Sugar 5.8, Protein 45.2
SEAFOOD ENCHILADAS
Make and share this Seafood Enchiladas recipe from Food.com.
Provided by Holiday1234
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter.
- Add flour; whisk, and cook for 5 minutes.
- Remove from heat.
- Sauté vegetables in a separate pan until onions are limp.
- Add stock, seasoning and cream then cook on medium low heat for 15 minutes.
- Fold in roux, mixing thoroughly.
- Remove from heat and stir in Swiss cheese until it melts.
- Filling: Mix cream cheese and sour cream until smooth.
- Add remaining ingredients, mixing well.
- Assembly: Steam tortillas to soften.
- Grease a 9x13-inch baking dish.
- Divide filling onto each tortilla.
- Roll and place in baking dish seam side down.
- Top with sauce and cheese.
- Bake in a preheated 450°F oven for about 20 minutes, or until sauce is hot and cheese is melted.
Nutrition Facts : Calories 616, Fat 42.5, SaturatedFat 25.7, Cholesterol 147.2, Sodium 849, Carbohydrate 34.7, Fiber 4.3, Sugar 3, Protein 25.7
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