You can use just about any type of (cooked) Seafood...Shrimp, Scallops, Flounder...or you can also stuff with (leftover) diced up (canned) Chicken.
SEAFOOD ENCHILADAS RECIPE
SEAFOOD ENCHILADAS RECIPE
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INGREDIENTS:
| 6 to 12 | corn tortilla's |
| 2 to 3 | cups red enchilada sauce |
| bit of vegetable oil | |
| 1 to 2 | cups alfredo sauce (butter, heavy whipping cream, salt, pepper) |
| splash cooking sherry | |
| 1 cup | or more shrimp (cooked, diced/cut up) |
| 1 | celery stalk (peeled, diced very fine) |
| notch butter | |
| 12 slices | or more velveeta cheese |
| 1 cup | any type of mexican white cheese (or you can use brick, mozzerella, swiss, etc) |
| diced green chili's (optional) |
DIRECTIONS:
Saute diced Celery in a bit of Butter till soft.
Add cut up Shrimps and saute a minute more.
Add Heavy Whipping Cream, Salt and Pepper to this so you're making an Alfredo sauce. While this simmers, get everything else ready.
Slice your Cheese.
Add a dash of Cooking Sherry to Alfredo sauce.
Simmer till thick, remove from heat, let cool a bit. Remove Shrimp from sauce and set aside. At this point, you can use the Shrimp with the Alfredo sauce as a topping or, add a dash of Enchilada sauce to the Shrimp....or do both!!
Line the baking pan with some oil spray and a dab of Enchilada sauce and add water to thin out. This will help prevent the Enchiladas from sticking.
Coat each side of the Corn Tortilla with Enchilada sauce and fry QUICKLY on both sides with a dab of Vegetable Oil in the non stick saute pan. Use tongs to remove, and use 2 Tortillas per Enchilada. You have to be quick and not fry too long or they will stick and fall apart. Put Shrimp & your Cheese choice in Tortilla, roll and place in baking pan seam side down about 1/2 inch apart. Shwoosh the pan so the Enchiladas wriggle around. This gets some of the sauce underneath it so it doesn't stick while baking.
NOTE: You can use homemade or canned Enchilada Sauce if you prefer. For 6-8 Enchiladas for this recipe, you'll need at least 2 cans (12-16 oz each.) If you want, you can top with ALFREDO sauce.
If you buy raw Shrimp, you can cook it in several ways: Peel off shells. Devein: On the curvy outside of the Shrimp, run a knife and remove the dark line, rinse in cold water. Boil in water till just barely white. Saute in a bit of Butter (as suggested here in this recipe). If small enough, put in microwave in a bowl with a bit of water and nuke for a minute or two, till lightly white. Or purchase and use already cooked Shrimp!!
You can use just about any type of Seafood/Fish that has been cooked for this recipe. Just make sure it's cut up/diced into small pieces. Try (imitation) or real Crab, sauted Bay or Sea Scallops, Red Snapper, Orange Roughy...etc.
CHICKEN: If you have leftover Chicken, thick sliced deli Chicken, or even Chicken in a can, you can use this as well and make CHICKEN ENCHILADAS. Again, just make sure you dice/cut it up into small pieces, preferably pulled/shredded.
FRYING TORTILLA'S:You have to be quick and fast and flip them. A dab of Oil helps. This should only take a few SECONDS. If you fry them too long, they will fall apart.
Top with left over Alfredo sauce, White Cheese OR with Enchilada sauce and Velveeta Cheese.
FRYING TORTILLA'S:You have to be quick and fast and flip them. A dab of Oil helps. This should only take a few SECONDS. If you fry them too long, they will fall apart.
Top with left over Alfredo sauce, White Cheese OR with Enchilada sauce and Velveeta Cheese.
Bake till Cheese melts, serve. You can also top with (canned) diced Green Chili's. If using JUST Alfredo sauce, you'll want to reserve some of the Alfredo sauce to pour on top when it is done baking.
SEAFOOD ENCHILADA RECIPE
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