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Enchiladas Verdes De Marisco

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  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

1. Preheat oven to 400° F

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

8. Serve with sauce taken from the baking pan

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 472 Calories from Fat 185

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 8.7 g43.4%

Trans Fat 0 g

Cholesterol 70.7 mg23.6%

Sodium 267.6 mg11.2%

Total Carbohydrates 47 g15.7%

Dietary Fiber 3.6 g14.5%

Sugars 4.3 g

Protein 24 g48.5%

Vitamin A 26.4% Vitamin C 72.2%

Calcium 28% Iron 107.4%

*Based on a 2000 Calorie diet

Enchiladas Verdes De Marisco Recipe