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.