- 6
Ingredients
- 1/2 lb tomatillo, husks removed
- 1 tablespoon olive oil
- 12 large shrimp, uncooked, peeled & deveined
- 1/4 cup shallot, minced
- 1 garlic clove, minced
- 6 ounces bay scallops, side muscle removed
- 1/4 cup dry white wine
- 1 1/3 cups heavy whipping cream
- 1 lb fresh lump crabmeat
- salt & pepper
- 12 corn tortillas
- 3 1/2 cups Oaxacan or mozzarella cheese, coarsely grated (apprx 14 oz)
- 6 ounces soft fresh goat cheese, crumbled
- 1 avocado, peeled, pit removed, cut lengthwise into 1/3-inch slices
- 6 tablespoons fresh cilantro, chopped
- 2 cups salsa
Preparation
Step 1
Prep Time: 25 min
Cook Time: 55 min
Char the tomatillos over a gas flame or in the broiler until blackened in spots.
Transfer tomatillos to a blender & process to a coarse puree, set aside.
Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
Stir 30 seconds.
Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
Transfer shrimp mixture to a bowl.
Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
Add crabmeat & shrimp mixture to the sauce in the skillet.
Season with salt & pepper.
Preheat oven to 425ºF.
Heat a griddle or skillet over medium high heat.
Warm each tortilla on both sides until pliable about 30 seconds each side.
Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
Spoon the warm seafood sauce over the tortillas.
Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
Top with avocado slices & cilantro.
Serve Salsa as a side dish.
*DO AHEAD hint:*
Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.