Seafood Enchiladas

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Soft tortillas stuffed with delectably seasoned seafood are topped with salsa and melted cheese. Garnish with chopped tomato or avocado for a lively twist.

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Ingredients

  • 1 - 1 lb. fresh (or frozen, thawed) small bay scallops
  • - 12 oz. bag of frozen uncooked medium shrimp (peeled and deveined), thawed
  • 1 - 1 cup water
  • 1 - 1 block of cream cheese (8 oz.) (light is fine)
  • - ½ cup sour cream
  • 2/3 - 2/3 cup chopped yellow pepper
  • 2/3 - 2/3 cup sliced green onion
  • 1 - 1 can (4.5 oz) of crabmeat, drained, cartilage removed, flaked (I used fake crab, diced up)
  • 1 - 1 garlic clove, minced
  • - ½ tsp. ground cumin
  • - ¼ tsp. salt
  • - ¼ tsp. pepper
  • 2 - 2 tbsp. chopped fresh cilantro or parsley (optional)
  • 6 - 6 Flour tortillas
  • 2 - 2 cups mild salsa (I think it would also be good with red enchilada sauce and/or taco sauce!)
  • 1 - 1 cup grated Monterey jack cheese
  • 1 - 1 cup grated medium cheddar cheese

Preparation

Step 1

Combine first 3 ingredients in medium saucepan. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 2 minutes until scallops are opaque and shrimp turn pink. Do not overcook. Drain. Chop.

Beat cream cheese and sour cream in a large bowl until smooth. Add next 8 ingredients and seafood mixture. Stir.

Spoon seafood mixture along centre of tortillas. Fold sides over filling. Roll up from bottom to enclose. Arrange enchiladas, seam-side down, in greased 9 x 13” baking dish.

Pour salsa over top. Bake, uncovered, in 375ºF (190ºC) oven for about 20 minutes until heated through.

Sprinkle with cheeses. Bake, uncovered, for another 3 to 5 minutes until cheese is melted.

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