Seafood Enchiladas con Queso

Seafood Enchiladas con Queso

7
BAJATHECAT 13

"Creamy enchiladas with just a bit of zip! Use your food processor to make this in a snap. Serve on plate decorated with a dollop of guacamole and a dollop of sour cream."

Ingredients

1 h 50 m servings 502 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.
  2. Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.
  3. Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.
  4. Stir sour cream into the sauce.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.
  7. Stir 1 chopped tomato and half the cream sauce into shrimp mixture.
  8. Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.
  9. Pour remaining sauce and any remaining shrimp mixture and over enchiladas.
  10. Cover baking pan with aluminum foil.
  11. Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.
  12. Return baking dish to oven; bake until cheese is melted, about 5 minutes.
  13. Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

Reviews

7
  1. 10 Ratings

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Most helpful

Wow, this was one tasty and impressive dish! The cheese sauce is to die for! I made the recipe as published with plenty of salt and white pepper to taste, and did add some crab meat to the fil...

Most helpful critical

I don't think there is anything really wrong with the recipe but we didn't care for it too much. Even though I added more seasoning and garlic to the sauce it was pretty bland. It needed more ch...

Wow, this was one tasty and impressive dish! The cheese sauce is to die for! I made the recipe as published with plenty of salt and white pepper to taste, and did add some crab meat to the fil...

I knew this recipe was a winner when I first saw it published. I used all shrimp, used the whole bell peppers, so I had lots more pepper mixture. I did use a 10X15 casserole dish. My cheese mixt...

These were very good! In spite of the Anaheim and the jalapeno, there was very little heat in this recipe, and I was thankful for that, because I didn't want to lose the delicate flavor of the ...

I don't think there is anything really wrong with the recipe but we didn't care for it too much. Even though I added more seasoning and garlic to the sauce it was pretty bland. It needed more ch...

The sauce alone is to die for. Naturally, I can't just leave a recipe alone. Besides, I didn't have everything it called for. I skipped all the peppers (hubby has heartburn issues with them) and...

It was really good. I didn't use the sour cream and it was still good. My daughter who is very picky said she loved it. So thats all I need to rate it a 5

WOW, this was DELICIOUS! I used a bit more of the red and green peppers than called for, and heavy cream in place of the 1/2&1/2 b/c I had some to use up, and I have better luck w/ it in cream s...