Stuff it, roll it, EAT it....
I love all variations of enchiladas, BUT I wanted something different (a different filling that is). Once upon a time I worked in a Mexican Restaurant, I can safely say I've experienced many fillings and one that has always caught my attention is (a seafood enchilada). There are many variations of seafood enchiladas, some shrimp, others crab, maybe both, or simply fish. You get the picture.
Both my mom & I had never made these before; it seems as though seafood enchiladas are not that traditional or common (in our family). Possibly because our family didn’t migrate from a beach town or seafood wasn’t readily available.
SO... I was now on a mission to make SEAFOOD ENCHILADAS! I searched the Internet for a decent recipe, & all seemed so Americanized, however, I was eager to find something that I felt was “authentic”. Turns out I took ideas from the recipes I found & came up with this… have I mentioned I’m very picky & a perfectionist. Here's my version of Seafood Enchilada's!
1 lb. medium shrimp (chop into large chunks)
1/2 lb. crab or imitation crab (jaiba)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 medium onion (diced)
3-4 garlic gloves
Salt & Pepper (to taste)
- Saute Shrimp (3-4 mins.) and add crab cooking for 1-2 minutes.
- Transfer seafood, clean skillet and saute remaining ingredients, until onion is translucent.
- Return seafood into skillet and combine with veggies.
- Add the juice of half a lemon and season. Turn heat off!
Mom's Green Enchilada Sauce
1 Garlic clove
2 Serrano peppers
a few stems of fresh Cilantro
Salt & Pepper (to taste)
- Boil Tomatillo's, Tomato, Chile peppers in water for about 10 mins or till ingredients are tender.
- Turn heat off, transfer ingredients to a blender (without liquids)
- Add garlic clove, cilantro, salt & pepper and puree until smooth.
- Heat up a pot with 1-2 Tb of oil, add 1 Tb of flour and brown, pour in sauce mixture, incorporate with flour & bring to a boil or until sauce thickens. Turn Heat off and cover.
** You can add or omit peppers, all depends on the amount of heat you prefer. Make the sauce first or ahead of time :)
You now have the filling and the sauce! This recipe should yield about 15- 18 enchiladas. Warm up tortillas in microwave for 1 min. Meanwhile heat up skillet with plenty oil. Fry each tortilla about 1 minute or so per side (Pat dry each tortilla for excess grease).
Set up assembly line : Tortillas, filling, and sauce.
|Seafood Mixture, Green Sauce & Fried Tortillas|
Dip each tortilla one by one in sauce and stack. Begin placing 1-2 TB of the filling in between and roll.
Aline each enchilada in a large baking dish and sprinkle with plenty of Queso Fresco.
Preheat oven 350 degrees, and Bake for 10 to 15 minutes until cheese melts.
Take out of the oven...
Garnish with fresh chopped Scallions and serve!