Best Chef Willies Enchiladas Del Mar Recipes

ENCHILADAS DEL MAR (SEAFOOD ENCHILADAS)

Steps:

• Char the tomatillos over a gas flame or in the broiler until blackened in spots.
• Transfer tomatillos to a blender & process to a coarse puree, set aside.
• Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
• Stir 30 seconds.
• Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
• Transfer shrimp mixture to a bowl.
• Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
• Add crabmeat & shrimp mixture to the sauce in the skillet.
• Season with salt & pepper.
• Preheat oven to 425°F.
• Heat a griddle or skillet over medium high heat.
• Warm each tortilla on both sides until pliable about 30 seconds each side.
• Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
• Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
• Spoon the warm seafood sauce over the tortillas.
• Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
• Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
• Top with avocado slices & cilantro.
• Serve Salsa as a side dish.
• DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.

CHI CHI'S SEAFOOD ENCHILADAS

Steps:

• FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
• Add flour.
• Cook and stir for 5 minutes(should have a nutty aroma).
• Add 1/2 tsp white pepper.
• Stir in 2 tbsps lobster base and cook for an additional minute.
• Add milk & wine.
• Add 2 oz. of the cheese.
• Continue to cook until thickened.
• FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
• Combine with shrimp in a medium size bowl.
• Add 1.5 cups of cold sauce.
• Mix well.
• FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
• Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• Place flap of the tortilla over the crab mix and roll.
• Place flap side down onto a plate or in your baking dish.
• Ladle warm sauce over the enchiladas.
• Top with remaining monterey jack cheese.
• Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
• Watch and do not allow to burn (brown spots).
• Sprinkle with paprika.

SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.