Best Seafood Enchiladas
The recipe Best Seafood Enchiladas could satisfy your Mexican craving in roughly 45 minutes. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 36g of fat, and a total of 502 calories. This recipe serves 8. Head to the store and pick up tomato paste, colby cheese, chicken broth, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.
Instructions
In a large skillet, cook the seafood and onion in butter over medium heat for 4-5 minutes or until onion is tender and shrimp turn pink.
Remove from the heat; set aside.
In a small saucepan, melt butter.
Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste.
Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up.
Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish.
Place enchiladas seam side down in dish. Top with remaining sauce and cheese.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Tudor Wines Tondre Reserve Santa Lucia Highland Pinot Noir. It has 5 out of 5 stars and a bottle costs about 75 dollars.
Tudor Wines Tondre Reserve Santa Lucia Highland Pinot Noir
Earthy in a pleasant way - the fruit character is closer to plum than cherries. The mouth is sweet and delicious with hints of cola and baking bread.