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Seafood Enchiladas Con Queso




Source of Recipe


Submitted by Brandon Johnstun From K-Pauls


Recipe Introduction


This is a fantastic recipe, simple with all of the ingredients easily gotten. Paul has been an inovator and creator of styles. He worked at Commanders Palace, and trained up some rookie named Emeril, who took over after he left. I have eaten his food and cooked with him. This is the great food I love, with alot of flavor and heat. You can get his seasonings anywhere in the USA. If you want you can order them online or call 800-457-2857. My favorite of all his seasonings in the blue meat one. Try it with meatloaf, chicken, pork, hamburgers, and on every steak you cook.


Recipe Link: http://www.chefpaul.com

List of Ingredients




Tools

Cutting board
Knife
12 inch frying pan
8 inch frying pan
Baking pan
4 qt pot
Measuring cup
Measuring spoon, 3/4 Tsp, 1 Tbl
Whisk
Stirring spoon
Tongs
Cheese grater
Paper towels


Ingredients

1/2 lb (2 sticks) Unsalted butter
1 C Onion, finely chopped
1 C Canned green chilies, chopped
3/4 C Green bell peppers, finely chopped
2 Tbl plus 3/4 Tsp Chef Paul Prudhomme's Seafood Magic®
3 C Heavy cream
1 C Sour cream
8 C Grated Monterey Jack cheese or other white (preferably nonprocessed) cheese (2 pounds)
2 Lb Peeled shrimp, lump crabmeat, peeled crawfish tails, firm flesh fish or any other seafood of your choice.
2/3 C Green onion, very finely chopped
1/2 C Oil
20 (6-inch) Corn tortillas


Recipe



Serves: 10 or me with one left over for you.
Time required: Prepare: 15 minutes Cook: 35 minutes
Oven temperature: 350 degrees
Difficulty: Average


Directions

1. Frying pan melt 1 stick of the butter. Add onions, green chilies, bell peppers and 1 tablespoon Seafood Magic. Sauté over medium heat for 10 minutes, stirring often.

2. Stir in cream and bring mixture to rapid boil.

3. Reduce heat and simmer uncovered 10 minutes, stirring constantly.

4. Add sour cream and whisk continuously until the sour cream is dissolved, about 3 minutes.

5. Add 3 cups of the cheese and stir until melted. Set the sauce aside.

6. In pot, melt remaining stick of butter.

7. Add seafood, green onions and remaining Seafood Magic. Sauté over medium heat for about 6 minutes, stirring occasionally.

8. Add the cheese sauce to seafood mixture and stir well. Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.

9. In small frying pan, heat oil to 325°. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 5 seconds on each side; drain on paper towels.

10. At home service:

Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down in baking pan. Repeat till done. Cover the tortillas from end to end with remaining sauce. Then sprinkle with remaining cheese.

11. Bake enchiladas in a 350° oven until cheese melts, about 5 to 8 minutes. Serve immediately.


10A. For restaurant service:

Heat the plates in a 250° oven.

Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with 1/4 C cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes.


Serve with

Green salad with mexican flavored oil dressing, spanish rice, corn, horchata, and flan for dessert.


Variations

*Add all the seafoods in the ingredients, and add some scallops, mussels, and lobster.

*Use some real mexican cheeses like cotija.