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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Seafood Enchiladas Recipe

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This recipe for Seafood Enchiladas is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound shrimp
3 ears of cooked corn
1 tomato, chopped and divided
4 green onions, thinly sliced
1 (6-ounce) can crab meat
flour tortillas
Monterrey Jack cheese
2 to 3 cloves garlic, minced
2 poblano peppers, chopped and divided
1 to 2 teaspoons flour
2 cups milk
2 to 3 tablespoons cream cheese
salt and pepper, to taste
1 can green enchilada sauce
Directions:
Directions:
Begin by making poblano pepper and garlic cream sauce. Melt butter and then saute garlic and half of chopped poblanos until fragrant. Then add flour to thicken, cooking for 2 minutes, and then add milk, stirring well over a medium heat until thickened. Finish with cream cheese, salt and pepper and set aside

Mix together shrimp, crab, almost all of the corn (reserve a little for garnish), half of a chopped tomato and spoon it into flour tortillas with a little Monterrey Jack cheese and a tablespoon of poblano pepper and garlic cream.

Placed rolled tortillas seam-side down in a 9" x 13" pyrex sprayed with non-stick spray and top with store-bought, canned green enchilada sauce and reserved Monterrey Jack cheese, corn, poblano peppers, and chopped tomato. Baked at 350 for 30 minutes. Garnished with cilantro.
Number Of Servings:
Number Of Servings:
4

 

 

 

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