An enchilada is a tortilla filled with almost anything, topped with cheese or a sauce. The most familiar enchiladas are filled with chicken, cheese, or beef. But why not do it with seafood? If we can make seafood cannelloni, seems to me that seafood enchiladas are not far behind. Feel free to add or subtract filling ingredients, both seafood and vegetables.
- 1 Tbs. butter
- 1 cup chopped green onions
- 1 cup chopped mushrooms
- 1 jalapeno pepper, seeds and membranes removed, chopped
- 1 lb. peeled shrimp
- 1 lb. white crabmeat
- 1/2 cup sour cream
- 1 tsp. granulated garlic
- 1 tsp. salt
- 1 tsp. Tabasco chilpotle pepper sauce
- 16 flour tortillas
1. Melt the butter in a skillet. Saute the green onions, mushrooms and jalapeno until the get soft.
2. Add the shrimp. Cook until the shrimp turn pink, then stir in all the other ingredients. Cook over medium-low heat until steam begins to rise, but no longer than that.
3. Spoon 3 oz. of the filling into flour tortillas. If you like, serve with hot Mexican salsa con queso.