SEAFOOD ENCHILADAS
I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare.-Donna Roberts, Shumway, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese. , Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Top with remaining sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.
Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 662mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges
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
SEAFOOD ENCHILADAS
I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to!
Provided by startnover
Categories One Dish Meal
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients, mix well.
- Place about 1/2-2/3 c filling on tortilla and roll up.
- Place seam side down in 9 by 13 pan.
- Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
- Spoon sauce over enchiladas, and sprinkle with cheese.
- Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
- Garnish with sliced avocados.
CRAWFISH ENCHILADA CON QUESO
Provided by Greg Sonnier
Categories Cheese Shellfish Appetizer Bake Mardi Gras Cheddar Monterey Jack Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 (appetizer) servings
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350°F. Heat lard and chili powder in a 10-inch skillet. Add onion, red pepper, and celery. Cook, stirring frequently, until soft, about 5 minutes. Add corn flour and stir to combine. Add cream and stock. Bring to a boil, and reduce heat to simmer. Add cheddar cheese and stir to combine. Add crawfish and green onions. Season with salt and pepper.
- 2. Meanwhile, heat vegetable oil in a large skillet. Add tortillas, one at a time, to soften. Remove to a plate lined with paper towels to drain.
- 3. Place tortilla in shallow baking dish. Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal. Repeat with remaining ingredients. Pour over cream mixture. Top with grated Monterey Jack. Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
- 4. Remove from oven. Place on a rack to cool and set, about 5 minutes. Serve immediately with salsa.
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.
QUESO BEEF ENCHILADAS
I like all Tex-Mex food and especially enjoy queso, I'll have to admit my husband prefers red enchilada sauce to this receipe, but I love it and good for a change.
Provided by chef1303
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown crumbled hamburger meat with 1 cup of chopped onion, garlic, when brown add picante sauce to taste, salt& pepper.
- In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase.
- Soften the corn tortillas in hot oil, or if you prefer in a canned enchilada sauce.
- In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down.
- Cover with the queso sauce, top with sliced green onions, cover dish with foil and bake aproximately 25-30 minutes, this time may vary, depending on how hot all your ingredients are by the time you assemble the dish.
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