Shrimp and scallop enchiladas recipe
Shrimp and Scallop Enchiladas
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
These quick enchiladas have the flavor of the sea. Healthier than chicken or beef, this surf version of enchiladas still packs plenty of flavor.
Ready in: 40 mins
- 3 scallions, sliced
- 2 garlic cloves, minced
- 8 ounces sea scallops, cut into 3/4-inch pieces
- 8 ounces medium shrimp, peeled, deveined, and halved
- 1 (14 1/2 ounce) Southwest-flavored stewed tomatoes, pureed in food processor
- 1/4 cup half and half
- 8 (7-inch) corn tortillas
- 4 ounces grated Mexican cheese blend
- 2 tablespoons chopped pickled jalapenos
Prep: 20 mins | Cook: 20 mins
1. Preheat oven to 400 degrees F and coat a nonstick skillet with nonstick cooking spray.
2. Cook scallions and garlic in prepared skillet over medium heat for 1 minute, then add scallops and shrimp. Cook for 2 more minutes, then add 2/3 cup tomatoes and 1 tablespoon half and half. Stir to combine, then pour into a bowl and keep warm.
3. Combine any remaining tomato puree and the rest of the half and half in the skillet and bring to a very low boil. Keep at a simmer while you dip each tortilla in the sauce for 10 seconds a piece.
4. Fill dipped tortillas with 1/4 cup of the warm scallop shrimp mixture, roll up, and arrange in 11×7-inch baking dish. Pour remaining sauce over the stuffed tortillas, and distribute cheese and jalapenos on top of the casserole.
5. Bake for 15 minutes. Serve.
Reference: Shrimp and scallop enchiladas recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.