Seafoodenchiladas Recipes

Steps:

• Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
• In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
• In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

Steps:

• In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese. , Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Top with remaining sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.

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.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Steps:

• Combine first 6 ingredients, mix well.
• Place about 1/2-2/3 c filling on tortilla and roll up.
• Place seam side down in 9 by 13 pan.
• Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
• Spoon sauce over enchiladas, and sprinkle with cheese.
• Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
• Garnish with sliced avocados.

Steps:

• To toast walnuts, place in a shallow baking pan.
• Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
• Cool.
• In large skillet, saute onions in butter until they become transparent.
• Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
• Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
• Stir remaining cheese into seafood mixture.
• In medium skillet, heat 1/4 inch oil.
• Fry tortillas, one a time, just long enough to soften, about 30 seconds.
• Drain on paper towels.
• Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
• In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.
• Remove from heat and pour sauce over enchiladas.
• Sprinkle enchiladas with reserved cheese.
• Bake at 350*F (175*C) for 30 minutes or until bubbly.
• Allow to set 5 minutes before serving.

Steps:

• Heat oven to 350°F.
• Cook and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.
• Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Cook cream cheese and milk in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over enchiladas.
• Bake 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.