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Ingredients
- 1 onion, chopped shopping list
- 1 cerery stalk diced shopping list
- 2 cloves garlic minced shopping list
- 1-2 jalapenos seeded de-veined and diced shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon flour shopping list
- 1/2 pound fresh crabmeat shopping list
- 1/4 pound shrimp - peeled, deveined and coarsely chopped shopping list
- 1/4 pound bay scallops Diced shopping list
- 8 ounces colby cheese shopping list
- 8 ounces monterey jack cheese shopping list
- 6 (10 inch) white corn or flour tortillas shopping list
- 1 cup heavy cream shopping list
- 1 cup half-and-half cream shopping list
- 1/2 cup sour cream shopping list
- 1/4 cup butter, melted shopping list
- 1 1/2 teaspoons cilantro chopped shopping list
- 1/2 teaspoon ground red pepper shopping list
- 1/2 teaspoon black pepper shopping list
- 1-1/2 teaspoons sea salt shopping list
- 1 roma tomato (garnish shopping list
- 1 Haas avacado pitted and sliced (garnish shopping list
- 1/4 cup sliced olives (garnish shopping list
- 1/4 cup of choped green onions (garnish shopping list
Preparation
Step 1
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You may want to double your recipe with these crowd pleasers, Every time I make my Seafood Enchiladas I never get leftovers, Sometimes the good comes with the bad....
Enjoy
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How to make it
.Preheat oven to 350 degrees F (175 degrees C).
Remove the skillet from heat and stir in crabmeat, shrimp and scallops. Shred the cheese and mix half of it into the seafood.
Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch greased, baking dish.
.In a saucepan over medium-low heat, combine half-and-half, heavy cream, sour cream and 1/4 cup butter, Add flour and stir until well blended
Add cilantro, red choppd pepper, black pepper and salt to taste. Stir until the mixture is lukewarm and well blended.
Pour sauce over the enchiladas, and sprinkle with one half remaining cheese.
Bake in preheated oven for 20 minutes.
At 10 minutes remaining add the rest of the the cheese, olives and green onions for garnish.
Add avacados and chopped romas
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