Seafood Enchiladas

WIN_20160123_132223This recipe begins with precooked seafood, and is surprisingly quick and easy to prepare. Grab a few ingredients on your lunch break, and you can have a fancy dinner tonight in less than 30 minutes!

WIN_20160123_130528Ingredients (Makes 16 enchiladas)

16 flour tortillas (10 inch diameter)

1 pound cooked shrimp (peeled, deveined, tails removed)

1 pound cooked, flaked fish or imitation crab

4 ounces cooked bay scallops

1 cup corn kernels

1/2 cup diced green and/or red bell pepper

1/4 cup finely diced onion

1 1/2 cups red enchilada sauce, divided

2 cups shredded Monterey Jack cheese, divided (use more if desired)

For the top sauce:

2 tablespoons butter

2 tablespoons flour

1 teaspoon mild chili powder (or use hot chili powder if desired)

1/2 teaspoon salt

1/2 cup milk

1 cup sour cream

WIN_20160123_125402Directions

Step 1) Combine cooked shrimp, fish, scallops, corn, bell pepper, and onion in a large mixing bowl. Add 1 cup of enchilada sauce and 1 cup of Monterey Jack cheese. Mix well. This is your seafood enchilada filling.

WIN_20160123_130506Step 2) Melt butter in a medium saucepan. Add flour and chili powder. Stir constantly over medium heat for three minutes, to form a roux-style base for your top sauce. Reduce heat to low; whisk in milk and salt. Stir in sour cream. Remove from heat. This is your top sauce.

Step 3) Add approximately 1/2 cup of seafood enchilada filling to the center of each tortilla. Fold tortilla in thirds, keeping the filling in the center, and place enchiladas folded sides down on a baking sheet.

Step 4) Using a pastry brush, lightly coat the tops of your seafood enchiladas with the remaining red enchilada sauce. Place a heaping teaspoon of top sauce on top of each enchilada. Spread top sauce over the length of each enchilada using the back of a spoon. Finally, sprinkle the remaining cup (or more) of Monterey Jack cheese over the tops of your enchiladas.

Step 5) Bake enchiladas in a preheated 375 degree oven for 10 – 15 minutes, or until the cheese on top of the enchiladas is melted and bubbly. Enjoy your seafood enchiladas!

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