Chipotle seafood enchiladas

1 Servings

Ingredients

Quantity Ingredient
⅓ pounds Bay scallops
⅔ pounds Small shrimps (like the little salad shrimps)
½ pounds Crab (I use the fake stuff)
6 ounces Cheddar/colby cheese
6 ounces Monterey jack cheese
12 Corn tortillas
¾ cup Onion; diced
2 teaspoons Fresh minced garlic (ok; make that 1T ;^)
1 pint Half-And-half
2 tablespoons Chipotles en adodo; blenderized (for you CHs, use 3. Or 4.) (up to 3)
¼ teaspoon Dried ground corriander
½ teaspoon Dried mexican oregano
1 tablespoon Dried parsley
Salt & pepper to taste
Fresh cilantro to taste (not much - a few leaves is fine)

Directions

SAUCE

Preheat the oven to 400degF. In a baking dish (I use one that's about 10"x10"), roll up some of each of the seafood and cheeses in the tortillas and put them in the pan. When you're 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 seafood's 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 I'm 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 it's 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@...> on Sep 25, 1997

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