Teresa's Recipes
Enchiladas de Mariscos
Dive into the ocean's bounty with these delectable Enchiladas de Mariscos! Bursting with shrimp, crab, and scallops, these enchiladas are enveloped in soft flour tortillas and smothered in a creamy, dreamy white sauce. This dish captures the vibrant flavors of coastal Mexico, where fresh seafood is a staple. Perfect for a festive gathering or a comforting family dinner, these enchiladas bring a taste of the seaside right to your table.
Ingredients
- to taste Salt
- to taste Pepper
- 1/4 cup, chopped Fresh cilantro
- 2 cups, shredded Monterey Jack cheese
- 8 large Flour tortillas
- 1 cup Sour cream
- 1 cup Tomato sauce
- 1, diced Red bell pepper
- 1, diced Green bell pepper
- 3 cloves, minced Garlic
- 1 medium, chopped Onion
- 1 cup, chopped Scallops
- 1 cup, picked over Crab meat
- 1 cup, peeled and deveined Shrimp
- 1 cup Creamy White Sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 35g
- Protein: 30g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat a splash of oil over medium heat. Sauté the chopped onion, minced garlic, and diced bell peppers until tender, about 5 minutes.
- Add in the shrimp, crab, scallops, and tomato sauce. Cook for an additional 5 minutes, or until the seafood is fully cooked and the shrimp turns pink.
- Remove the skillet from heat and stir in the sour cream and chopped cilantro. Season the mixture with salt and pepper to taste.
- Spoon about 1/3 cup of the seafood mixture onto each flour tortilla, rolling them up tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
- Top the enchiladas with the shredded Monterey Jack cheese and pour the creamy white sauce evenly over them.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with extra cilantro if desired.
Tips
- For a spicier kick, add diced jalapeños to the filling.
- Feel free to substitute the seafood with your choice of protein or make it vegetarian by using vegetables like mushrooms and zucchini.