Spicy Chile-Lime “Surf & Turf” Enchiladas

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add a little kick to your dinner routine? Look no further than this mouthwatering recipe for Spicy Chile Lime Surf Turf Enchiladas. This dish combines the best of both worlds with a tantalizing blend of seafood and meat, all wrapped up in a zesty chile lime sauce. With its bold flavors and satisfying combination of surf and turf, these enchiladas are sure to become a new favorite. Get ready to spice up your mealtime with this delicious and unique recipe!

Keywords: spicy, chile lime, surf turf, enchiladas, recipe

spicy chile lime surf turf enchiladas recipe details

Spicy chile lime surf turf enchiladas recipe, recipe Rating: 4.7
Number of votes:123

A surf-and-turf version of Mexico, made in Oregon by a guy who knows nothing about Mexican culture!
Ready in: 1 hour 35 mins

Ingredients

Serves: 6

• For enchiladas:
• 2 1/2 pounds flank steak, cut into 1/4-1/2-inch strips
• 1 pound (51-60 count) white shrimp
• 1/2 large sweet onion, finely chopped
• 1 teaspoon minced garlic
• 1 teaspoon zest of lime
• juice of 2 1/2 limes
• 4 teaspoons chili powder
• 3 teaspoons ground cumin
• Salt to taste
• 1/2 cup chopped green chiles
• 6 tablespoons chopped jalapenos
• 8 ounces salsa verde
• 2 cups shredded Pepper Jack cheese
• 12 flour tortillas
• Cilantro to garnish
• For cheese sauce:
• 6 tablespoons butter
• 6 tablespoons flour
• 3 cups milk
• 2 to 2 1/2 cups shredded Colby Jack cheese
• 2 teaspoons lime juice
• 1 1/2 teaspoons chili powder
• Dash of cayenne pepper

Preparation method

Prep: 20 mins | Cook: 1 hour 15 mins

1. In a 6 quart pot or larger, cook the beef strips over medium heat until about half done.
2. Add the shrimp, onion, garlic and salt to the beef and cook until the shrimp is done, about 10. Drain the mixture and return to pot over medium low heat.
3. Add the zest of lime, chili powder, ground cumin and the juice of two limes. Mix thoroughly and remove from heat and set aside, allowing to cool and marinate, stirring occasionally.
4. Preheat oven to 350 degrees F.
5. In a 4 quart sauce pan or larger, make the cheese sauce. Start by melting the butter and stirring the flour into the butter over low heat for 5 minutes to create a roux.
6. Stir in the milk and continue to stir until sauce thickens, about 10 minutes. Add cheese and stir until melted.
7. Finally, add the lime juice, chili powder and cayanne pepper to the saucepan and mix well.
8. Divide the meat mixture, chopped green chiles, chopped jalapenos, salsa verde and shredded pepper jack cheese equally amongst the 12 tortillas. Roll and place in a large baking dish.
9. Pour cheese sauce over the top of the enchiladas and bake for approximately 45 minutes or until heated through, cheese in the middle is melted and cheese sauce on top is bubbly. Garnish with fresh chopped cilantro.