Seafood Enchiladas
Enchiladas are a great comfort food that can be made in a number of different ways. Traditional enchiladas are made with chicken and loads of cheese, but we were in the mood to mix things up a little so we decided to use shrimp and fish. Not only are shrimp and fish delicious, but they can help lighten up a weighty dish. You can use this with other lighter ingredients too; it works with lower-fat sour cream, milk, or cream cheese.
Serve these enchiladas with a raw pico de gallo or a tart tomatillo salsa to cut through the creamy sauce without overpowering the more delicate flavors of the fish.
Prep Time: 20 min.
Cooking Time: 90 min.
Servings: 4
Cooking Method: Baking
Category: Seafood
Cuisine: Mexican
Ingredients:
- 1 pound uncooked medium (21-25) shrimp, shelled and deveined
- 8 ounces halibut or cod
- Non-stick cooking spray
- 2 teaspoons canola oil
- 1 medium green bell pepper, chopped
- 2 poblano peppers, seeded and chopped
- 1 small yellow onion, chopped
- 1 Tablespoon Mojo Seasoning
- 1 lemon, juiced
- 1, 6-ounce bag baby spinach
- 12 corn tortillas
- 4 ounces cream cheese, softened
- 8 ounces sour cream
- 2 Tablespoons flour
- 1/4 teaspoon Kosher Salt
- 1/2 teaspoon Medium Grind Black Pepper
- 3/4 cup milk
Instructions:
- Preheat oven to 350°F.
- Defrost shrimp and halibut, if necessary. Clean, rinse, and pat dry.
- Spray a 3-quart rectangular baking dish with pan spray and set aside.
- Chop shrimp and halibut into small pieces, set aside.
- In a large, non stick skillet heat canola oil over medium-high heat.
- Add chopped bell pepper, poblanos and onions. Cook 8-10 minutes, or until softened
- Reduce heat to medium.
- Add seafood, Mojo Seasoning and lemon juice to pepper and onion mixture. Cook 3-4 minutes, until shrimp turns opaque and fish is cooked through.
- Add spinach in handfuls, letting each handful wilt slightly before adding the next. Continue cooking until all spinach has been added and is wilted, about 3-5 minutes.
- Remove seafood from the heat and prepare tortillas and sauce.
- Stack the tortillas and wrap in foil. Put them in the preheated oven for about 10 minutes until they are warm and pliable. Remove from oven, but keep warm.
- In a medium bowl, combine cream cheese, sour cream, flour, milk, Kosher Salt and Medium Grind Black Pepper.
- Beat with a mixer or wooden spoon until well combined and the mixture is creamy.
- Add about 1/2 cup of the cream cheese mixture to the seafood/spinach mixture and stir to combine.
- Working with 1 tortilla at a time, spoon seafood mixture into a tortilla.
- Gently roll the tortilla and place seam side down in the baking dish. Continue filling tortillas with equal amounts of seafood mix until all of the tortillas are filled.
- Pour the remaining cream cheese mixture over the tortillas, making sure to cover the tortilla edges.
- Cover dish with foil and bake for about 35 minutes or until heated all the way through.
- Remove from oven, remove foil and let stand for 5 minutes before serving.
