Let's face it, I love all different types of food, especially when I get to learn about the culture and traditions that come with it. But for most of us, we have a certain type of food that can mentally bring you home in just one bite. For me that's seafood of any kind.
Enchiladas are a great comfort food that can be made in a number of different ways and we even found a way to make them a little healthier. 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, they also have great health benefits. Shrimp has antioxidants that help protect the skin from premature aging and it also has weight loss benefits. Fish is a great source of Omega-3 fatty acids that keep your heart and brain healthy.
We used our Mojo Seasoning to make these seriously tempting Seafood Enchiladas. It gave the fish a bright and citrusy flavor profile that was the perfect start to spring. Our Mojo Seasoning is hand blended with garlic, black pepper, lime, orange, cumin and onion.
- 1 LB uncooked, medium shrimp, shelled and deveined
- 8 oz frozen halibut or cod
- 1 Tablespoon Mojo Seasoning
- 1 lemon, juiced
- 1 bag, 6 oz baby spinach
- 2 teaspoons canola oil
- 1 medium green bell pepper, chopped
- 2 poblano peppers, seeded and chopped
- 1 small yellow onion, chopped
- 12 corn tortillas
- 4 oz Neufchatel cream cheese, softened
- 8 oz fat free sour cream
- 2 Tablespoons flour
- 1/4 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 3/4 cup fat free or 2% milk
- Preheat oven to 350 degrees.
- Thaw shrimp and halibut, rinse and pat dry.
- Spray a 3 qt 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 oil to medium high heat.
- Add bell pepper, poblanos and onions, cook 8-10 minutes until softened
- Reduce heat to medium.
- Add seafood, Mojo Seasoning and lemon juice, cook 3-4 minutes until shrimp turns opaque and fish is cooked through.
- Add spinach in handfuls, letting each hanful 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, salt and 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 equal amounts of the seafood mixture into a tortilla.
- Gently roll the tortilla and place seam side down in the baking dish. Continue 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.