SEAFOOD ENCHILADAS

Seafood Enchiladas image

Number Of Ingredients 14

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Ingredients

4 cups Basic Cooked Tomatillo Sauce (double recipe)
1 tablespoon olive oil
1/2 pound red snapper fillets, or Pacific snapper fillets, cut into 1/4-inch pieces
4 sea scallops, neatly diced (1/4 inch)
1/2 pound (36 to 40) small shrimp
8 medium button mushrooms, cleaned and chopped
6 green onions, , chopped including 2 inches of green part
1/2 red bell pepper, chopped
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/3 cup vegetable oil
12 (6- to 7-inch) corn tortillas
1 1/4 cups shredded Monterey Jack cheese
12 green pimiento-stuffed olives, sliced crosswise

Steps:

1. Prepare the tomatillo sauce. Reserve in the pan off heat. Then, heat the olive oil in a large skillet over medium heat and cook the fish pieces 1 minute. Add the scallops. Toss and cook 1 minute. Stir in the shrimp. Transfer seafood to a bowl. In the same skillet, cook the mushrooms, onions, and pepper, adding more oil if needed. Mix in the seafood. Season with salt and pepper. Reserve off heat. 2. Preheat oven to 350°.Grease a 9- × 13-inch baking dish. In a clean skillet, heat about 1/3 cup vegetable oil. Dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds. Drain on paper towels. Stack and cover to keep soft and warm. When all tortillas are soft, place 1 on a plate. Put about 2 tablespoons filling on the tortilla. Roll into a cylinder and place seam side down in the baking pan. Repeat, until all tortillas are filled, rolled, and placed side by side in the dish. 3. Pour the green sauce over all. Sprinkle with the cheese. Bake 25 minutes, or until cheese is melted and sauce is bubbling. Arrange sliced olives on top. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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