SEAFOOD ENCHILADAS IN ORANGE CREAM

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Seafood Enchiladas in Orange Cream image

I created this recipe to have something deliciously different for Cinco de Mayo 2016. I really adore fish tacos and the like. I looked for a recipe for seafood enchiladas and didn't come up with anything terribly interesting to me.....SO....I did my own thing! The hint of orange adds a very refreshing element to the enchiladas....

Provided by Garrison Wayne

Categories     Seafood

Time 1h30m

Number Of Ingredients 19

1/2 large onion, roughly chopped
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 clove garlic, crushed
4 oz can chopped green chilies, drained well
1 large orange, zest and juice
1/2 tsp each: dry oregano, cumin, coriander
3 Tbsp flour
1 c milk
1/4 c heavy cream
1/2 c parmesan cheese, grated
additional salt and pepper, to taste, not too much
1 lb cooked assorted seafood, shrimp, scallops, etc.
1/2 lb cooked whitefish, e.g. cod
12 oz can mild green enchilada sauce
12 artisan or handmade corn tortillas
oil for frying
12 oz bag grated mexican cheese blend

Steps:

  • 1. In a large fry/saute pan, heat the 2 Tbsp olive oil over medium heat. Add the chopped onion and cook until tender and clear, about 7 minutes. Stir often.
  • 2. Add the crushed garlic and cook a minute or two more, stirring often.
  • 3. Add the orange juice, zest, oregano, cumin, and coriander. Stir well to mix and continue cooking until most of the liquid is gone, or 3-5 minutes.
  • 4. Sprinkle/add the 3 Tbsp flour to pan, Stir to coat onion mix well. Add the milk and cream and bring to a boil stirring constantly.
  • 5. Reduce heat to lo and simmer cream sauce for 10 more minutes until well thickened. Stir occasionally and more often as it thickens.
  • 6. Remove from heat. Stir in parmesan cheese. Adjust salt and pepper. Fold in the cooked seafood and cooked/flaked fish. Set aside.
  • 7. Soften the tortillas by heating some cooking oil in a separate fry pan over med/hi heat. Fry one tortilla at a time in the oil on both sides, about one minute total time. Remove to a sheet or platter. Repeat until all 12 tortillas are fried.
  • 8. Butter or grease 2 rectangular baking dishes. Spread some green enchilada sauce on the bottom of each, aprrox. 3/4-1 cup each pan.
  • 9. Fill the softened tortillas with the seafood cream and roll to make enchiladas. Place seam down, 6 to each pan.
  • 10. Ladle additional enchilada sauce on top of enchiladas to lightly cover. You may not need to use all the sauce from the can. You don't want them swimming in it.
  • 11. Top enchiladas with the Mexican Blend Cheese as desired. You may not use all of the bag, that's up to you, as to how much cheese you desire. I recommend not to use too much to over power the delicate flavor of the fish/seafood.
  • 12. Cover the two baking dishes with non stick foil. Bake in a 350 degree oven for 30 minutes or until just beginning to bubble. Do not over bake (most people are guilty of that!)
  • 13. Remove from oven. Remove foil. Let rest for about 5 minutes before serving with rice and beans. An orange slice and avocado slices are perfect for garnish.

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