Seafood Enchiladas

 

This recipe should come with a warning label, because it is rich. Expensive, yes, that too. But what I mean is thick and creamy and decadent. And as a further precaution: while I wouldn't exactly say this dish is unhealthy, it is definitely not light. Translation: you might fill up faster than anticipated. But if you (like me) love seafood and can always eat Mexican, this fusion dish is for you!

Fresh lump crab and your choice of succulent shrimp or sea scallops swim in a seriously creamy garlic and green chili sauce. I use fresh chopped herbs to brighten and lighten the flavor, with a few dashes of chili powder for heat (always feel free to add more). The enchilada sauce is meant to be mild, allowing the distinct seafood flavors to come through. I'm borderline obsessed with scallops, but even my husband, who is usually bothered by their texture, enjoys them bundled up enchilada style!

Next time around I'll probably try lightening the sauce. Perhaps I'll substitute chicken broth for half of the half and half (confused yet?) or use less sour cream- something. Many of you know I have a volatile stomach. Sparing you the gruesome details, creamy dishes bring consequences. (Alfredo sauce makes me nauseous. I just don't go there.) So when something is really good (this being the perfect example), and I can't stop eating it, I pay the price. It could be argued that so does my husband who has to put up with my misery afterwards. He has developed astonishing tactics for persuading me NOT to eat certain foods. For this cleverness he is worthy of recognition, but I'll save that discussion for another post. So that I can enjoy my beloved seafood enchiladas more often, I hope to adapt the sauce, while maintaining its flavorful, to be slightly less threatening.

INGREDIENTS

1 Tbsp. butter

1 onion, diced

2 cloves garlic, minced

1 lb. combination of crab, shrimp, and scallops (I use 8 oz. lump crab with either 8 oz. shrimp or scallops)
8 oz. sharp Cheddar, Monterey Jack or Mexican blend, shredded and divided

1/4 cup butter

2 cups half and half

1 cup sour cream

1 can diced green chilis

fresh parsley, chopped

fresh cilantro, chopped

1 tsp. cumin
1/4 tsp. chili powder

dash cayenne pepper

salt and pepper, to taste
10-12 whole wheat flour tortillas

Garnish with choice of chopped fresh cilantro, green onions, diced tomato, or avocado.

DIRECTIONS
1. In a large skillet over medium heat, saute onions and garlic in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crab meat and shrimp. Mix half of the cheese into the seafood.

2. In the same saucepan over medium-low heat, combine half-and-half, sour cream, butter, green chilis, parsley, cilantro, cumin, chili powder, cayenne. Season to taste with salt and pepper. Stir until the mixture is lukewarm and blended.

3. Place a large spoonful of the seafood mixture into each tortillas. Spoon a small amount of sauce over the mixture. Roll the tortillas up and arrange them in a 9x13 baking dish. Pour the remaining sauce over the enchiladas, and sprinkle with remaining cheese.

4. Bake in 350 F preheated oven for 20-30 minutes, until cooked through and bubbly.

5. Remove from the oven, garnish, and serve.

Serves 4-6.

(Adapted from All Recipes)