Enchiladas Verdes De Marisco

the.instructor's picture

Sep. 09, 2011


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: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 472Calories from Fat 185

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 267 mg11.13%

Total Carbohydrates 47 g15.7%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet