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Seafood Enchiladas
Once you have tried this sensational seafood enchiladas recipe, you will be hooked. Traditional Mexican recipes like this enchilada recipe are highly coveted from family to family.
| These Seafood Enchiladas appear to have many steps, but they are definitely worth your time! You cannot expect great taste from a bottled sauce.
To cut down on the sodium, you can use reduced sodium cheese or just use less of the cheese. They will still be really good.
Tip: when roasting the garlic, roast several heads at the same time and store the extra in your refrigerator for future use. They will keep for up to 2 weeks refrigerated.
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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 | | | 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. Place under the broiler, at lowest shelf away from the heat, and broil until they begin to caramelize 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 for 20 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 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 on a cutting board, dip one tortilla 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, just 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 325 mg | | 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% | | | | | | | | | | | | |
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