INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 400° F. Heat oil in a large skillet over moderate heat.
Add garlic, green onions, and chiles and cook until vegetables are soft but
not browned. Stir in the tomatillo puree and cook mixture 10 minutes over
low heat, adding a little water if the sauce starts to dry out. Add salt to
taste.
2. Combine cilantro and shellfish in a bowl; stir in a small amount of the
sauce. Moisten bottom of a shallow 8 by 13-inch baking dish with about 1/4
cup of the sauce.
3. Dip a tortilla into the simmering sauce until soft and pliable, about 30
seconds; transfer to prepared baking dish. Place 1/4 cup of the seafood
across the center of tortilla and roll it into a cylinder. Repeat with
remaining tortillas, fitting them snugly side by side. Pour remaining sauce
over enchiladas, top each one with a spoonful of sour cream, and sprinkle
cheese over the top. Bake 10 minutes and serve with the sauce from the
baking pan.
Recipe By     : the California Culinary Academy
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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