Ingredients
Equipment
Method
- If your seafood isn't pre-cooked, ensure it is cooked according to package directions. For example, if using raw shrimp, sauté them until pink and cooked through. Drain any excess liquid from cooked seafood. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the drained diced green chiles, cooked seafood, chopped cilantro, smoked paprika, and cumin. Season generously with salt and freshly ground black pepper. Cook for 2-3 minutes, stirring gently, until all the ingredients are well combined and heated through. Remove from heat and set aside.1 tablespoon olive oil, 1/2 medium yellow onion, 2 cloves garlic, 1 (4-ounce) can diced green chiles, 1/4 cup chopped fresh cilantro, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, Salt and freshly ground black pepper, 1 pound mixed seafood (e.g., shrimp, crab meat, bay scallops)
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour to create a roux. Cook, stirring constantly, for about 1-2 minutes until the roux is lightly golden. This step is crucial for thickening the sauce. Gradually whisk in 2 cups of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth. Stir in 1/2 cup of seafood broth (or chicken broth), 1/2 cup of shredded Monterey Jack cheese, garlic powder, and cayenne pepper (if using). Bring the sauce to a gentle simmer, stirring occasionally, until it thickens to a desired creamy consistency. This usually takes about 5-7 minutes. Season the sauce with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed.2 tablespoons butter, 2 tablespoons all-purpose flour, 2 cups milk, 1/2 cup seafood broth or chicken broth, 1/2 cup shredded Monterey Jack cheese, 1/4 teaspoon garlic powder, Pinch cayenne pepper, Salt and freshly ground black pepper
- To make the tortillas pliable and prevent them from breaking during rolling, you can lightly warm them. You can do this by briefly dipping each tortilla in warm enchilada sauce or a bit of vegetable oil, or by quickly warming them in a dry skillet or microwave for a few seconds until they are soft and flexible. This step ensures your enchiladas roll up neatly.8-10 small corn tortillas
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with a little cooking spray or butter. Spread about 1/4 cup of the prepared sauce on the bottom of the baking dish. This helps prevent the enchiladas from sticking and adds flavor. Take one prepared tortilla and place about 2-3 tablespoons of the seafood filling mixture off-center. Tightly roll up the tortilla with the filling inside, enclosing it completely. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.8-10 small corn tortillas, 1 pound mixed seafood (e.g., shrimp, crab meat, bay scallops)
- Once all the enchiladas are in the dish, pour the remaining creamy seafood sauce evenly over the top, ensuring each enchilada is well-coated. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese (or your chosen blend) evenly over the sauced enchiladas. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.1 cup shredded Monterey Jack cheese
- After 20 minutes of baking, remove the aluminum foil. Return the baking dish to the oven and broil for an additional 3-5 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on them to prevent burning.
- Once the enchiladas are beautifully golden and bubbly, carefully remove them from the oven. Let them rest for about 5-10 minutes before serving. This allows the sauce to set slightly and makes them easier to serve. Serve hot, garnished with your favorite optional toppings such as sour cream, chopped cilantro, diced avocado, and a squeeze of fresh lime.Sour cream or Mexican crema, Additional chopped cilantro, Diced avocado, Lime wedges, Salsa
Notes
Refrigerated leftovers will stay fresh for up to 3-4 days. To reheat individual servings, microwave for 1-2 minutes. For larger portions, reheat in a 350°F oven for 15-20 minutes, covered with foil, browning the cheese uncovered at the end. Freeze unbaked enchiladas for up to 2-3 months, baking from frozen at 375°F for 45-60 minutes.