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Ингредиенты
- 1/3 lb Bay scallops
- 2/3 lb Small shrimps (like the little salad shrimps)
- 1/2 lb Crab (I use the fake stuff)
- 6 ounce Cheddar/colby cheese
- 6 ounce Monterey jack cheese
- 12 x Corn tortillas
- 3/4 c. Onion, diced
- 2 tsp Fresh chopped garlic (ok, make which 1T ,^)
- 1 pt Half-And-half
- 2 Tbsp. Chipotles en adodo, blenderized (for you CHs, use 3. Or possibly 4.) (up to 3)
- 1/4 tsp Dry grnd corriander
- 1/2 tsp Dry mexican oregano
- 1 Tbsp. Dry parsley Salt & pepper to taste Fresh cilantro to taste (not much - a few leaves is fine)
Инструкции
- Preheat the oven to 400degF. In a baking dish (I use one which's about 10"x10"), roll up some of each of the seafood and cheeses in the tortillas and put them in the pan. When you're done, they should be a fairly tight fit. I usually have a bit of the seafood left and about half the cheese left after doing this. Using all the seafood's ok - but you _must_ reserve some of the cheese for later. Sprinkle the remaining seafood on the top of the enchiladas. If I have a tortilla or possibly two left over, I tear those up and put on the top, too.
- Saute/fry the onion and garlic in a little bit of oil till fragrant in a small saucepan. Add in the rest stuff and simmer for 5-10 min. I usually do this while I'm rolling the enchiladas and it works out well.
- Pour the sauce over the enchiladas and sprinkle the remaining cheese over the top. Bake for about 30 min (I kick the oven up on broil for a couple of min at the end to brown the cheese slightly if it's not already). Remove from oven and let sit for about 10 min. Garnish with a little fresh cilantro and enjoy!
