Enchiladas Del Mar (Seafood Enchiladas)
Ingredients:
1 pkg. (10-12) flour or corn tortillas
2 cups Jack (or pepper Jack) cheese, grated
1-1/2 cups sauteed seafood, chopped or flaked (use your family favorites, combined or separate, such as shrimp, crab, lobster, whitefish, salmon, albacore, trout, clams, scallops, etc.)
1 can verde sauce (mild green) or make Cilantro-Lime Cream Sauce (below)
1/2 cup green onions, chopped 1/2 cup leafy cilantro (Mexican parsley)
Directions:
Saute` fish pieces in a frying pan with 1 tablespoon oil for 1 to 3 minutes (don't over cook seafood or it will become dry and chewy) then turn off flame and allow to cool.
Combine sauteed seafood pieces into a bowl with 1/2 cup cilantro and only 1 cup of cheese (leave the remaining cup of cheese to add on top before baking). Pour 1/4 cup of sauce on the bottom of a 9" x 11" baking dish, to prevent burning while cooking.
Stack the tortillas onto a plate, and beginning with the top tortilla, add 2 tablespoons fish & cheese mixture, rolling inside the tortilla. Continue until all 10 or 12 tortillas have been stuffed, rolled, and placed into the baking dish as shown here.
Bake in a 350 degree oven for 20 to 30 minutes, or until the cheese is fully melted as shown. Allow to cool slightly before topping with
chopped green onions. Serve warm with chilled white wine.
Cilantro-Lime Cream Sauce (also great on salads)
1- 8 oz. container sour cream
1/2 cup lime juice, fresh squeezed
1/4 cup fresh cilantro leaves
1/4 cup fresh green onions, chopped
salt to taste
Combine sour cream and lime juice in a bowl until smooth, and then add the cilantro and chopped green onions. Pour 1/4 cup into baking dish before adding the stuffed and rolled tortillas, and pour the remainder evenly over all enchiladas before cooking.
For more information on the curative, healing properties of fish read more here: Remarkable Benefits of Eating Seafood
Also see:
Whitefish in Wine Sauce
Garlic Shrimps & Marinated Clams
