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Enchiladas Verdes De Marisco

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Ingredients
  Oil 2 Tablespoon
  Garlic 2 Tablespoon, minced
  Green onions 3 , minced
  Green chilies 2 , finely chopped
  Tomatillos 1 Can (10 oz), pureed in a blender
  Cilantro 1⁄2 Cup (8 tbs), chopped
  Shellfish 2 Cup (32 tbs), cooked
  Corn tortillas 8
  Sour cream 1⁄2 Cup (8 tbs)
  Jack cheese/Swiss cheese 1⁄2 Cup (8 tbs), grated
Directions

GETTING READY
1. Preheat oven to 400° F

MAKING
2. In a large skillet over a medium flame, heat oil and add garlic, green onions and chillies; cook until the vegetables turn just soft
3. Add tomato puree and cook for another ten minutes over a low flame adding a bit of water if the sauce begins to dry out too easily; add salt to taste
4. In a bowl, combine cilantro and shellfish and stir in a little of the sauce; with a quarter cup of the sauce, moisten the bottom of a shallow 8"X13" baking pan
5. Into the simmering sauce, dip the tortilla for about half a minute till soft and pliable and place in the baking dish
6. across the centre of the tortilla, place quarter cup of the seafood and roll the tortilla into a cylinder; repeat this process with the rest of the tortillas and fit them snugly side by side
7. Pour the remaining sauce ober the enchiladas, top each with a small dollop of sour cream, sprinkle cheese on top and bake for ten minutes

SERVING
8. Serve with sauce taken from the baking pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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