Shrimp and Scallop Enchiladas With Tomatillo Cream Sauce
I love enchiladas. But, let's face it, they don't attend many black tie dinners. Not unless they are stuffed with seafood, that is. These shrimp and scallop enchiladas are perfect for a fancy dinner at home.
Total Steps
13
Ingredients
21
Tools Needed
7
Ingredients
- 0 <a href="/KQCSRXR5">Seafood Enchiladas </a>or Enchiladas del Mar
- 0 Filling
- 2 tablespoon <a href="/NLPYVN22">olive oil</a>
- 1 <a href="/CSFGV8FR">shallot,</a> minced
- 1 clove <a href="/FQRPFPP6">garlic</a>
- 1 <a href="/WGS253J7">jalapeno,</a> seeded and minced
- 1 pound <a href="/54KQFNS4">shrimp,</a> peeled, deveined and <a href="/C8GWVN2D">chopped</a>
- 8 ounce <a href="/5PN7S6FY">bay </a><a href="/YSV26F4C">scallops</a>
- 0.25 cup dry <a href="/Q67GD8BS">white wine</a>
- 0.25 cup <a href="/VRXBGFZ7">heavy cream</a>
- 0 <a href="/XBPNFKYS">salt </a>and <a href="/BLWZ5ZPF">pepper </a>to taste
- 2 dozen <a href="/SBDPWJTC">corn tortillas</a>
- 0 <a href="/J6PC8L7R">Tomatillo </a><a href="/XWWRVBQV">Cream Sauce</a>
- 1.5 pound <a href="/J6PC8L7R">tomatillos</a>
- 1 tablespoon <a href="/NLPYVN22">olive oil</a>
- 2 tablespoon <a href="/CSFGV8FR">shallot,</a> minced
- 3 cup <a href="/VRXBGFZ7">heavy cream</a>
- 0.5 cup <a href="/WC5JF3L4">sour cream</a>
- 0 <a href="/XBPNFKYS">salt </a>and <a href="/LXVRJKQV">white pepper </a>to taste
- 8 oz <a href="/7DV25QJM">Monterey Jack cheese</a>
- 4 oz <a href="/4ML2TC4D">goat cheese </a>crumbles
Instructions
Step 1
Directions for enchilada filling
Step 2
Saute shallots, garlic and jalapeno in olive oil until soft, but not <a href="/D434P8MH">brown,</a> about 1 minute. Add <a href="/6L7QNTJV">chopped </a>shrimp and <a href="/G38PSPJV">scallops </a>until shrimp are slightly pink. Add white wine and<a href="/GFSF4J5F"> simmer</a> until wine is almost evaporated. Pour <a href="/R3P5MM3Z">in cre</a>am to moisten the filling and remove fr<a href="/XZFHRHHF">om he</a>at. Transfer the mixture to a bowl to stop the cooking.
Step 3
<a href="/NX588QBK">Spoon </a>onto corn tortillas and <a href="/LTNN8R88">roll </a>into cigar shape. Line them up in a large<a href="/RNT367Z2"> baking</a><a href="/QQVZX64Y"> dish</a> or small individual<a href="/QQVZX64Y"> dishes</a>.
Step 4
Directions for Tomatillo <a href="/R3P5MM3Z">Cream </a>Sauce
Step 5
<a href="/P5CFVDV7">Roast </a>tomatillos in a 400 degree ove until the <a href="/8YHHJCST">skins </a>split, but not too <a href="/D434P8MH">brown.</a> Remove from oven and<a href="/GZFHJC5K"> cool</a>.<a href="/HGX4TB7D"> Pure</a>e in a food processor o<a href="/S6W4FR7F">r blende</a>r.
Step 6
Saute shallot in olive oil until translucent, about 2 minutes. Add heavy<a href="/R3P5MM3Z"> cream</a> and<a href="/3JV6BKBV"> sour</a><a href="/R3P5MM3Z"> cream</a>.<a href="/GFSF4J5F"> Simme</a>r until slightl<a href="/LXP6HLBF">y thickene</a>d. Add tomatil<a href="/HGX4TB7D">lo pur</a>e<a href="/H7TNTGFZ">e. Sea</a>son w<a href="/DPSVTKVY">ith s</a>alt and white pepper<a href="/WDCS6JL5"> to ta</a>ste.
Step 7
Pour over <a href="/LTNN8R88">rolled </a>enchiladas. Sprinkle with Monterey Jack cheese and goat cheese.
Step 8
<a href="/RNT367Z2">Bake </a>at 400 degrees until sauce is bubbly around the edges and tortillas are golden <a href="/D434P8MH">brown.</a> About 15 minutes. Do not over cook.
Step 9
<a href="/HZXPVMNR">Garnish </a>with
Step 10
<a href="/3JV6BKBV">Sour </a><a href="/R3P5MM3Z">Cream</a>
Step 11
Pico de Gallo
Step 12
Fresh Cilantro
Step 13
Diced Avocado, optional