Seafood Enchiladas with Cherry Tomato Salsa

Seafood Enchiladas with Cherry Tomato Salsa Ingredients

1 tb Butter or margarine	6 oz Cheddar cheese, shredded
1 lb Medium shrimp, peeled and	12 6 inch corn tortillas,
Deveined	Warmed according to package
6 oz Bay or calico scallops	Directions
6 oz Cooked crabmeat	Cherry Tomato Salsa or
SAUCE	Bottled red or green salsa
2 tb Butter or margarine	CHERRY TOMATO SALSA
1/4 c Flour	1 pt Cherry tomatoes
3/4 c Milk	1/3 c Red onion, chopped
3/4 c Reduced fat sour cream	1/3 c Minced cilantro
1/3 c Sliced scallions	2 tb Fresh lime juice
1/3 c Minced cilantro	1 tb Minced jalapeno pepper
1 Can chopped green chilies	1/2 ts Salt
6 oz Pepper Jack cheese, shredded

Instructions for Seafood Enchiladas with Cherry Tomato Salsa

Very lightly grease a 13 x 9 inch baking dish. Melt butter in a 4-quart saucepan over medium heat. Stir in shrimp and scallops and cook, stirring often, 2 to 3 minutes until shrimp are pink and scallops appear opaque. Cover, remove from heat and let stand 3 minutes until shrimp and scallops are opaque at centers. Add crabmeat and stir to mix. Strain over a 2 cup measure to reserve liquid. (You should have about 2/3 cup.) Place seafood in a medium bowl. SAUCE: In same saucepan, melt butter over medium heat. Whisk in flour until blended. Cook, stirring with whisk, about 2 minutes. Add milt to reserved shellfish liquid, then whisk into saucepan. Cook, stirring often, 4 to 5 minutes until smooth and thick as pudding. Remove from heat; whisk in sour cream. Stir 1 cup sauce into seafood, Stir in scallions, cilantro and chilies. TO ASSEMBLE: Toss cheeses together. For each enchilada, spoon 1/3 cup seafood mixture down center of a warm tortilla and sprinkle with 2 tablespoons cheese mixture. Roll up tortilla and place seam side down in prepared baking dish, fitting enchiladas close together. Spoon on remaining sauce. Cover titgtly with foil. Heat oven to 375 degrees. Bake enchiladas, covered, 30 to 35 minutes until hot. Remove foil, sprinkle with remaining cheese and bake 5 minutes more or until cheese melts. SALSA: Mix everything together and refrigerate up to 2 days typed by jessann :) Posted to MM-Recipes Digest V3 #336 From: jessann doe Date: Sat, 07 Dec 1996 13:56:27 -0600

Main Ingredient: Seafood-OtherCuisine: Mexican

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Ingredient Insight - look inside this recipe

Cheddar	Cilantro	Corn	Crab
Flour	Jalapeno	Lime Juice	Margarine
Milk	Red Onion	Salt	Scallion
Scallop	Shrimp	Sour cream	Tomato

Seafood Main dishes Mexican Corn Cilantro Sour cream Cream Butter Cheese Onion Red Onion Scallion Shrimp Tomato Tortilla Lime Milk Seafood-Other Dinner

for flavor and categorization

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