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Seafood Enchiladas with Cherry Tomato Salsa

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READ REVIEWS ()

1 hr 13 mins total
25 mins prep

613 calories/serving

Recipe Filed Under
Dairy, Fish, Seafood, Shellfish, Central American, Mexican, Cajun & Creole, Baking, Low Carb, Dinner, Main Dish, Entertaining, Winter

Provided By: Woman's Day

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Ingredients

Serves:

1 tablespoon butter or margarine

1 pound medium shrimp, peeled and deveined

6 ounces bay or calico scallops

6 ounces cooked crabmeat, picked over for bits of shell and tendons

SAUCE

2 tablespoons butter or margarine

1/4 cup all-purpose flour

3/4 cup milk

3/4 cup reduced-fat sour cream

1/3 cup sliced scallions

1/3 cup minced cilantro

1 can (4 ounces) chopped green chilies

6 ounces Monterey Jack cheese with jalapeño peppers (also called pepperjack), shredded (11/2 cups)

6 ounces Cheddar cheese, shredded (11/2 cups)

12 6-inch corn tortillas, warmed according to package directions

Cherry Tomato Salsa (recipe follows) or bottled red or green salsa

Directions

Very lightly grease a 13 x 9-inch baking dish.

Melt butter in a 4-quart saucepan over medium heat. Stir in shrimp and scallops and cook, stirring often, 2 to 3 minutes until shrimp are pink and scallops appear opaque. Cover, remove from heat and let stand 3 minutes until shrimp and scallops are opaque at centers.

Add crabmeat and stir to mix. Strain over a 2-cup measure to reserve liquid. (You should have about 2⁄3 cup.) Place seafood in a medium bowl.

Sauce: In same saucepan, melt butter over medium heat. Whisk in flour until blended. Cook, stirring with whisk, about 2 minutes. Add milk to reserved shellfish liquid, then whisk into saucepan. Cook, stirring often, 4 to 5 minutes until smooth and thick as pudding. Remove from heat; whisk in sour cream.

Stir 1 cup sauce into seafood. Stir in scallions, cilantro and chilies.

To assemble: Toss cheeses together. For each enchilada, spoon 1⁄3 cup seafood mixture down center of a warm tortilla and sprinkle with 2 tablespoons cheese mixture. Roll up tortilla and place seam side down in prepared baking dish, fitting enchiladas close together. Spoon on remaining sauce. Cover tightly with foil and refrigerate up to 1 day. Wrap and refrigerate remaining cheese mixture.

Heat oven to 375°F. Bake enchiladas, covered, 30 to 35 minutes until hot. Remove foil, sprinkle with remaining cheese and bake 5 minutes more or until cheese melts. Serve with salsa.

CHERRY TOMATO SALSA Chop 1 pint cherry tomatoes. Mix with 1⁄3 cup each chopped red onion and minced cilantro, 2 tablespoons fresh lemon or lime juice, 1 tablespoon minced jalapeño pepper and 1⁄2 teaspoon salt. Refrigerate up to 2 days.

Planning Tip: Can be prepared through Step 6 up to 1 day before serving. The salsa can be made up to 2 days ahead.

Cook’s Tip: Use a combination of shellfish or a single variety. You will need 4 cups, cooked. Purchased salsa can be used in place of the Cherry Tomato Salsa.