SEAFOOD ENCHILADAS RECIPE – Seafood Enchiladas with shrimp and scallops are a delicious way to commemorate Seafood Month.
— 1 tablespoon olive oil
— 1 onion diced
— ½ cup chunky salsa
— 1 garlic clove minced
— ¼ cup cilantro chopped
— 2 tablespoon lime juice
— 1 teaspoon cumin
— ½ lb scallops quartered
— ½ lb cooked salad shrimp
— 8 oz (ca. 302 g) cream cheese cubed
— 1 cup Monterrey jack cheese shredded
— 12 small corn tortillas
Preheat oven to 350°.
Lightly spray a 9×13 baking dish with cooking spray.
Heat oil in a large skillet over medium heat.
Add onion and garlic and cook about 5 minutes.
Add scallops and sauté for about 5 minutes, or until cooked through. Then add salsa, cilantro, lime juice, and cumin.
Add cream cheese cubes and half of the Monterrey Jack, stirring until cheese is melted.
Remove from heat and stir in shrimp.
Divide the filling evenly between the tortillas, rolling them and placing seam side down in the prepared baking dish.
Top with any leftover sauce, then the remainder of the cheese.
Bake 15-20 minutes or until lightly browned.
Garnish with cilantro or parsley.
This recipe is gluten-free because it is made with corn tortillas. To make a gluten-free version, use flour tortillas instead of corn tortillas.
To roll corn tortillas without them splitting, put the tortillas on a plate and cover with a damp paper towel. Microwave on high for one minute. Keep the warm tortillas covered as you work with them one at a time, reheating if necessary.
Cilantro is used in this dish, but it can be changed with parsley or omitted out entirely if desired.
Although this recipe calls for prepared salad shrimp, you can use uncooked, peeled shrimp instead. If they’re big, finely chop them and sauté them with the scallops.
Small bay scallops can be substituted for the regular-sized scallops, and the cutting stage can be skipped.
Serving: 1g | Calories: 379kcal | Carbohydrates: 30g | Protein: 23g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 163 mg | Sodium: 842 mg | Potassium: 366 mg | Fiber: 4g | Sugar: 3g | vitamin A: 801IU | vitamin C: 5 mg | Calcium: 291 mg | Iron: 2 mg
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