CREAMY SEAFOOD ENCHILADAS
Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.
Nutrition Facts : Calories 645 calories, Fat 35g fat (17g saturated fat), Cholesterol 252mg cholesterol, Sodium 1812mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.
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.
CHIPOTLE CREAM SHRIMP
Provided by Marcela Valladolid
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
- Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute until golden brown and just cooked through, 5 minutes. Transfer the shrimp to a plate. Add the wine to the same pan and boil until slightly thickened, 2 minutes. Add the cream, chipotle chiles, Worcestershire sauce and garlic to the pan and boil until slightly reduced, 2 minutes. Return the shrimp to the pan and toss to coat with the chipotle sauce. Season with salt and pepper. Sprinkle with the remaining tablespoon cilantro and serve with white or brown rice.
SHRIMP ENCHILADAS WITH GOAT CHEESE AND CHIPOTLE CREAM
Make and share this Shrimp Enchiladas With Goat Cheese and Chipotle Cream recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fill a saucepan halfway with water and bring to a boil over high heat.
- Add the leeks, cook about 1 minute, and immediately drain and rinse with cold water.
- Wipe the pan dry and return the leeks to the pan.
- Add cream, goat cheese, salt and pepper.
- Place the pan over medium heat and cook, stirring until the cheese is melted and the sauce is somewhat thickened, about 10 minutes.
- Set aside.
- In a skillet heat the olive oil over medium-high heat. When hot, add the shrimp and sauté until they just turn pink, 1 to 2 minutes.
- When cool enough to handle, slice the shrimp lengthwise along their backs so there are now 24 pieces of shrimp.
- For the chipotle cream: In a mini food processor or with a sharp knife, very finely chop the chilies; strain into a small saucepan (there should be about 1 tablespoon puree).
- Add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.
- To assemble: Preheat oven to 350°F.
- Divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas.
- Place 4 shrimp pieces on top and roll up into a cylinder.
- Place in an 8 x 8-inch ovenproof dish and pour the chipotle cream over all; cover with foil.
- Heat in the oven until warmed through, 10 to 15 minutes.
- Remove from the oven and, with a spatula, place 1 enchilada on each plate.
- Top each with 2 pieces of the remaining shrimp and surround with a spoonful of the sauce from the bottom of the baking dish.
Nutrition Facts : Calories 547.3, Fat 45.3, SaturatedFat 27.2, Cholesterol 172, Sodium 401.8, Carbohydrate 21.9, Fiber 1.3, Sugar 2.3, Protein 14.4
CREAMY CHIPOTLE ENCHILADA SAUCE
I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas.
Provided by cervantesbrandi
Categories Sauces
Time 1h5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
- Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
- Blend the mixture on high for 5 minutes.
- Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
- Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
- Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
- Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
- Add salt and pepper to taste and Enjoy!
Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 12.7, Sodium 77.3, Carbohydrate 10.6, Fiber 1.8, Sugar 5.3, Protein 3
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