Try this Chipotle Seafood Enchiladas recipe, or contribute your own.
- salt and pepper to taste
- sauce
- 12 corn tortillas
- 2/3 lb shrimps small
- 1/4 ts dried ground corriander
- 2 tb chipotles en adodo
- 1 pt half-and-half
- 1 tb dried parsley
- 1/2 ts dried mexican oregano
- 6 oz cheddar cheese or colby cheese
- 1/3 lb bay scallops
- 1/2 lb crab (i use the fake stuff)
- 6 oz monterey jack cheese
- 3/4 c onion diced
- 2 ts fresh garlic minced
- fresh cilantro to taste
- Carbohydrate 1189.24777833333 g
- Cholesterol 2261.52733333333 mg
- Fat 572.092501666667 g
- Fiber 146.312954409599 g
- Protein 442.701938333333 g
- Saturated Fat 322.889137 g
- Serving Size 1 1 Serving (6756g)
- Sodium 5891.69083333333 mg
- Sugar 1042.93482392373 g
- Trans Fat 34.9748766666667 g
- Calories 11414 calories
Step-by-step
- Preheat the oven to 400degF.
- In a baking dish (I use one thats about 10"x10"), roll up some of each of the seafood and cheeses in the tortillas and put them in the pan.
- When youre done, they should be a fairly tight fit.
- I usually have a bit of the seafood left and about half the cheese left after doing this.
- Using all the seafoods ok - but you _must_ reserve some of the cheese for later.
- Sprinkle the remaining seafood on the top of the enchiladas.
- If I have a tortilla or two left over, I tear those up and put on the top, too.
- Saute the onion and garlic in a little bit of oil until fragrant in a small saucepan.
- Add the rest stuff and simmer for 5-10 minutes.
- I usually do this while Im rolling the enchiladas and it works out well.
- Pour the sauce over the enchiladas and sprinkle the remaining cheese over the top.
- Bake for about 30 minutes (I kick the oven up on broil for a couple of minutes at the end to brown the cheese slightly if its not already).
- Remove from oven and let sit for about 10 minutes.
- Garnish with a little fresh cilantro and enjoy!
- Posted to CHILE-HEADS DIGEST V4 #135 by "Jody L. Baze" <jody@BlueSkyTours.COM> on Sep 25, 1997
Managing Seafood Proteins and Dairy Substitutions
Shrimp, bay scallops, and crab demand careful thermal management to prevent rubbery textures. Because dairy acts as a protective buffer against high heat, simmering the half-and-half with chipotles en adobo, dried ground coriander, and Mexican oregano creates a rich emulsion that keeps delicate shellfish moist during baking. For budget efficiency, surimi works adequately as a substitute for fresh crab meat without altering the structural moisture content of the filling, though it contains more binders and less inherent sweetness. Reserve half of the grated cheddar and Monterey Jack cheese blend before assembling the rolls; scattering this reserved cheese over the top during the final minutes ensures a golden crust without overcooking the seafood hidden underneath.
Baking Parameters and Resting Mechanics
Tightly packing twelve corn tortillas inside a 10-inch square baking dish prevents them from unrolling while absorbing the surrounding cream sauce. Simmering the onion and garlic aromatics concurrently with the rolling process maximizes kitchen efficiency, allowing the sauce to thicken properly in five to ten minutes. Once baked for thirty minutes, switch the oven to the broiler setting for precisely two minutes to achieve browning on the dairy surface. Allow the casserole to rest undisturbed for ten minutes prior to portioning, giving the internal starches and dairy proteins time to set so the portions hold their shape on the plate.
