CHEESY SEAFOOD ENCHILADAS
Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE
Steps:
- For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
- For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
- Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
- For the enchiladas: Preheat oven to 420 degrees F.
- Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.
LOBSTER ENCHILADAS W/WHITE WINE SAUCE
The main keys are use good live lobsters of course, and do not overcook! This is an elegant dish so don't skimp on the ingredients.
Provided by Chef Luis Aguilar
Categories Lobster
Time P1DT1h
Yield 10 Enchiladas, 5 serving(s)
Number Of Ingredients 20
Steps:
- Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste.
- Cook out for a few minutes.
- Add the brandy and deglaze.
- Let the brandy reduce until dry.
- Now add the veloute, and simmer for 45 minutes.
- Strain sauce through a cheesecloth.
- Return the sauce to a simmer and add the heavy cream.
- Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes.
- Strain and reserve.
- Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce.
- Add the white wine immediately before serving.
- Preheat oven to 375F degrees.
- Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture.
- Bake enchiladas for 8-10 minutes until cooked, but not crisped.
- Remove and serve two per person, covering each portion with plenty of sauce.
- TIP: To soften the tortillas, run them, one at a time, under running water.
- Shake off excess water, and then place in a hot non-stick frying pan over medium heat.
- In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side.
- Roll immediately.
- To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water.
- Heat for up 45-60 seconds.
- Roll immediately.
Nutrition Facts : Calories 1021.2, Fat 64.1, SaturatedFat 38.7, Cholesterol 499.6, Sodium 2072.1, Carbohydrate 42.4, Fiber 3.8, Sugar 4.7, Protein 58.6
SCALLOP AND LOBSTER ENCHILADA
Steps:
- In a large saute pan on high heat add half of the oil. When hot, saute diced scallops just until they begin to turn white and lose their translucence. Add the onions and cook for 2 minutes. Remove from the heat. Saute the mushrooms in a separate saute pan with rest of oil until they give off their water and begin to brown. Season with salt. Combine into first pan and add garlic, lobster, red pepper, jalapeno, habanero sauce, and spinach and saute until vegetables soften and spinach wilts. When all are incorporated remove from the heat and blend in the cheese. Cool on sheet pan. When set; roll in tortillas, sealing ends with egg yolk. Wrap each in plastic. Refrigerate.
- Salsa:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, blend all diced ingredients with cilantro, orange juice, and pinch of salt. Refrigerate for at least 1 hour for flavors to marry. Brown enchiladas in pan or griddle. Heat through in oven. Cut on bias into 4 pieces. Garnish with cilantro and serve with salsa.
VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")
This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux.
Provided by Chef Luis Aguilar
Categories Crab
Time 2h15m
Yield 1 gallon
Number Of Ingredients 18
Steps:
- ---------BasicRoux-----------.
- Heat the clarified butter or oil in a pan over moderate heat.
- Add the flour all at once.
- Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
- ---------WhiteMirepoix--------.
- Cut the vegetables into an appropriate size, based on the cooking time of the dish.
- Add mirepoix to the recipe as directed.
- -----------Sachetd'Espices----------.
- Place all ingredients on a piece of cheesecloth approximately 4 inches square.
- Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
- A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
- ----------Veloute-----------.
- Thicken your stock with just enough roux for the proper texture.
CHI CHI'S SEAFOOD ENCHILADAS
I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.
Provided by KingJackQueen
Categories Lobster
Time 52m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
- Add flour.
- Cook and stir for 5 minutes(should have a nutty aroma).
- Add 1/2 tsp white pepper.
- Stir in 2 tbsps lobster base and cook for an additional minute.
- Add milk & wine.
- Add 2 oz. of the cheese.
- Continue to cook until thickened.
- FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
- Combine with shrimp in a medium size bowl.
- Add 1.5 cups of cold sauce.
- Mix well.
- FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
- Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
- Place flap of the tortilla over the crab mix and roll.
- Place flap side down onto a plate or in your baking dish.
- Ladle warm sauce over the enchiladas.
- Top with remaining monterey jack cheese.
- Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
- Watch and do not allow to burn (brown spots).
- Sprinkle with paprika.
CAMPTON PLACE LOBSTER WITH WHITE WINE SAUCE
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Plunge the lobsters headfirst into a large quantity of boiling salted water. Cook for 5 minutes and drain. Pierce the lobsters between the eyes and suspend them head down so that they drain further.
- Cut off the claws and tail sections of the lobsters. Crack the shells and remove the meat in whole pieces. Cut the tail lengthwise into 4 equal- size pieces. Leave the claw meat intact.
- Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic. Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
- Cut the scallions on the bias into 1 1/2-inch lengths. Cut the celery on the bias into quarter-inch widths.
- Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic. Add the scallions, celery, lobster pieces and remaining wine. Heat briefly. Pour the sauce over all and bring to a boil. Let simmer until the lobster meat is thoroughly hot. Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
- Arrange 3 or 4 corn cakes on each of four plates. Arrange 2 lobster tail pieces and 1 claw in the center. Spoon an equal portion of the sauce over each serving. Garnish each serving with a dill sprig.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 18 grams, Sodium 1499 milligrams, Sugar 3 grams, TransFat 0 grams
SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
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