| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Bay scallops |
| 2/3 |
lb |
Small shrimps (like the little salad shrimps) |
| 1/2 |
lb |
Crab (I use the fake stuff) |
| 6 |
oz |
Cheddar/colby cheese |
| 6 |
oz |
Monterey jack cheese |
| 12 |
|
Corn tortillas |
| 3/4 |
c |
Onion; diced |
| 2 |
ts |
Fresh minced garlic (ok; make that 1T ;^) |
| 1 |
pt |
Half-And-half |
| 2 |
tb |
Chipotles en adodo; blenderized (for you CHs, use 3. Or 4.) (up to 3) |
| 1/4 |
ts |
Dried ground corriander |
| 1/2 |
ts |
Dried mexican oregano |
| 1 |
tb |
Dried parsley |
|
|
Salt & pepper to taste |
|
|
Fresh cilantro to taste (not much – a few leaves is fine) |
INSTRUCTIONS
SAUCE
Preheat the oven to 400degF. In a baking dish (I use one that's about
10"x10"), roll up some of each of the seafood and cheeses in the tortillas
and put them in the pan. When you're done, they should be a fairly tight
fit. I usually have a bit of the seafood left and about half the cheese
left after doing this. Using all the seafood's ok - but you _must_ reserve
some of the cheese for later. Sprinkle the remaining seafood on the top of
the enchiladas. If I have a tortilla or two left over, I tear those up and
put on the top, too.
Saute the onion and garlic in a little bit of oil until fragrant in a small
saucepan. Add the rest stuff and simmer for 5-10 minutes. I usually do this
while I'm rolling the enchiladas and it works out well.
Pour the sauce over the enchiladas and sprinkle the remaining cheese over
the top. Bake for about 30 minutes (I kick the oven up on broil for a
couple of minutes at the end to brown the cheese slightly if it's not
already). Remove from oven and let sit for about 10 minutes. Garnish with a
little fresh cilantro and enjoy!
Posted to CHILE-HEADS DIGEST V4 #135 by "Jody L. Baze"
<jody@BlueSkyTours.COM> on Sep 25, 1997
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