Wednesday, November 11, 2015

SEAFOOD ENCHILADA'S





Seafood Enchilada’s
 (Idea from Kathleen Leblanc but this is my version ~Rick Beach)
Greased Glass baking dish (1) 6X8 & (1) 6X10 Or (1) Greased 12 0r 14 inch Dutch Oven

Filling
8 oz                  Uncooked White Fish, Shrimp, Crab, Crawdad tails, etc (Chopped or shredded)
2 Cups             Cooked White Rice
10 ½ oz Can    Use half the can Campbell’s Cream of Shrimp Soup (Do not add water) (Save 1/2 Can) 
15 oz Can        Use half the can Green Chili Enchilada Sauce (Mild) (Save 1/2 the can for the topping)
14.5 oz Can     Fire Roasted Chopped Tomatoes (Drain and save the liquid)
¼ Bunch           Fresh Cilantro chopped
¼ tsp                Sea Salt
¼ tsp                Black Pepper fresh ground
½ tsp                Onion Powder
½ tsp                Garlic Powder
Juice of 1 Lime
½ Cup              Mex Blend Cheese Shredded (Cheddar could be used)
½ Cup              Parmesan Cheese Shredded

14                    6 inch soft flour tortillas

Topping Sauce
½ the above can of Cream of Shrimp Soup
½ the above can of Enchilada sauce
Part of the reserved/drained tomato liquid
Topping Cheese
¼                      Parmesan Cheese Shredded
½ Cup              Mex Blend Cheese shredded (Cheddar could be used)

In a mixing bowl combine the Filling ingredients and fold and mix together with a rubber spatula.

Use a 1/3 cup measuring cup and place a 1/3 scoop of the mixed filling in the tortilla.  Roll the tortilla and place seam side down in a greased glass baking dish or greased Dutch Oven.

Pack the filled and rolled tortilla’s in the bottom to create a full layer.

Make the topping sauce by adding the ½ can of Cream of Shrimp soup to the ½ can of the remaining Enchilada sauce.  This won’t quite fill the 15 oz Enchilada Sauce can all the way up.  Top the can off with the reserved/drained tomato liquid.  Stir the Soup, Enchilada sauce, and tomato liquid until combined and a uniform color.   This should fill the 15 oz can.   Pour and spread this sauce over the tops of the filled and rolled tortillas.

Bake Covered (Foil or glass top cover for kitchen oven) for 45-60 minutes in a 350°F oven or Dutch Oven.   When checked at the ending cook time they should be stemming hot.

In the case of a foil cover, remove the foil.  Sprinkle with the topping Parmesan Cheese, then the topping Mex blend cheese.  Return to the heat until the cheese melts.  Serve immediately.




Variation: In place of seafood, cubed or ground chicken or turkey could be used.

Makes 14

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