Seafood Enchiladas

Seafood Enchiladas
	For the Sauce   1/2   onions   1   head of garlic   2 tbs    olive oil   2 tbs    dried oregano   1 lb    roma tomatoes   1/4 tsp    salt   2 cups    water   3   chipotles chilies, rinsed   3   dried red chilies   1   bay leaf   1 tsp    sugar   1/4 cup    sour cream   Seafood Filling   1 cup    chopped onions   2 tsp    olive oil   2 cups    mixed seafood such as crab, scallops, shrimp all cooked   2 1/2 cups    fontina cheese   8   corn tortillas     additional olive oil for assembly     To prepare the sauce: 1 Preheat the oven to 375* Chop the onions and place them in a foil packet with the head of garlic. Drizzle with 2 tsp of the olive oil and sprinkle on 1 tsp of the oregano. Close the foil to seal. Bake for 35 minutes. 2 Halve the roma tomatoes and place on a baking sheet, cut sides up. sprinkle with 1 tablespoon of olive oil and 1/4 teaspoon of salt. Place under the broiler, at lowest shelf away from the heat, and broil unti lthey begin to carmelize and brown on top, about 20 minutes. Watch that they do not burn. Remove and set aside. 3 Pour the water into a 2 quart pan and add the chilies and 1 teaspoon of the oregano, bay leaf, broiled tomatoes an the roasted garlic and onions. Bring to a simmer and cook over medium heat fo r20 minutes, stirring occasionally. 4 Discard the bay leaf. Transfer the tomatoes, onion, garlic the chilies and 1/4 cup of the liquid into a food processor. Puree until smooth. Push this puree through a strainer to remove all the seeds and tomato skins, if desired. 5 Place the puree back into the saucepan and simmer for 10 minutes. Add the sugar, salt and pepper. Add the sour cream. Simmer an additional 5 minutes. Set aside to cool slightly. To prepare the seafood filling: 1 Saute the onions in the olive oil over medium- low heat until translucent. Turn off the heat and add the seafood and 1/3 cup of the sauce. Stir to combine. Add 1 cup of the cheese. 2 Soften the tortillas in a pan with a little oil to just warm them over medium heat, one at a time, and then stack them aside. 3 Preheat your oven to 375* 4 Working o n a cutting board, dip one tortill at a time in the sauce, and place on board. Place 1/4 cup of the filling on the tortilla down the middle. Fold over the sides and place seam side down in a baking dish large enough to hold all 8 enchiladas. Repeat with the rest of the tortillas. Drizzle the rest of the sauce on the tortillas and sprinkle with the remaining cheese. 5 Bake about 8 minutes, until hot and bubbly.   Servings: 8    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: roma tomatoes chipotles chilies, rinsed mixed seafood such as crab, scallops, shrimp all cooked additional olive oil for assembly           Amount Per Serving       Calories   304.79   Calories From Fat (56%)   170.85       % Daily Value Total Fat 19.14g   29%   Saturated Fat 9.23g   46%   Cholesterol 50.80mg   17%   Sodium 897.64mg   37%   Potassium 268.76mg   8%   Carbohydrates 21.83g   7%   Dietary Fiber 2.26g   9%   Sugar 2.48g       Sugar Alcohols 0.00g       Net Carbohydrates 19.57g       Protein 13.52g   27%     Recipe formatted and exported by Living Cookbook

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