Seafood Enchiladas
Los Tios
10550 West Park
Houston, Texas 77042
(713) 784-1900
Recipe Link: http://www.lostios.com List of Ingredients
1 cup vegetable oil
2 tablespoons chili powder
1 tablespoon ground cumin
10 to 20 (6-to-8 inch) corn tortillas
1 stick butter
1 large onion, finely chopped
2 garlic cloves, minced
2 to 3 pounds medium-size shrimp, shelled and deveined
2 (6 ounce) cans white lump crab meat, drained
2 (8 ounce) packages cream cheese
1 to 2 pounds Monterey Jack Cheese, half grated and half cut into ¼-by- ¼ -by-3 inch strips
Salt and pepper to taste
1 cup chopped green onion
1 bunch cilantro, chopped
1 cup Tex-Mex Gourmet chunky salsa
Recipe
Heat oil, chili powder and cumin in medium skillet. Dip tortillas, 1 at a time, in hot oil to soften; stack on plate to cool until ready to use.
In a large skillet, combine butter, onion and garlic. Cook over medium to high heat until onions soften and turn transparent. Add shrimp and crab; sauté until shrimp turn pink. Cut cream cheese and 1 cup grated Monterey Jack to skillet. Cook over low heat until cheese melts. Add salt and pepper. Set aside until ready to assemble enchiladas.
Combine green onion and cilantro in a medium bowl; set aside. Pour salsa into 2 (13-by-9-by-2-inch) baking pans. Assemble enchiladas by placing a strip of cheese on a tortilla, followed by a seafood mixture, onion and and green onion mixture. Roll and place enchilada in pan, seam side down. Continue until pan is full. On top of enchiladas, add remaining seafood, green onion mixture and grated cheese.
Cover pan with foil. Bake at 375 degrees 30 minutes. Set aside to cool 15 minutes before serving. Makes 6-12 servings.
Note: Recipe was tested using 3 pounds of shrimp and 2 pounds of cheese. This made enough filling for 2 (13-by-9-by-2-inch) pans of enchiladas. Recipe can be halved to make a much smaller batch.
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