Shrimp and Scallop Enchiladas

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♼ Recipe origin is unknown. Shrimp and scallop enchiladas recipe, recipe Rating: 4.5
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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

Ingredients

Serves: 4

• 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

Preparation method

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.