Seafood Enchiladas con Queso

Name: Seafood Enchiladas con Queso
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Anaheim pepper, seeded and minced; 227 grams bay scallops; 59 milliliters butter; 12 9-inchs (9 inch) flour tortillas; 2 cloves garlic, minced; 59 milliliters minced green bell pepper; 118 milliliters chopped green onion; 1 pinch ground white pepper; 355 milliliters half-and-half; 473 milliliters shredded Monterey Jack cheese; 1 teaspoons dried Mexican oregano; 59 milliliters minced red bell pepper; 1 teaspoons salt; 454 grams shrimp, peeled, deveined, and halved lengthwise; 237 milliliters sour cream; 1 tomato - peeled, seeded, and chopped; 118 milliliters minced yellow onion

Seafood Enchiladas con Queso might be just the Mexican recipe you are searching for. One portion of this dish contains about 16g of protein, 18g of fat, and A mixture of cream, tomato, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

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.

Ingredients you will need

Peppers

Jalapeno Pepper

Red Pepper

Anaheim Pepper

Cayenne Pepper

White Pepper

Oregano

Butter

Garlic

Onion

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Pepper

Equipment you will use

Frying Pan

Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.

Ingredients you will need

Monterey Jack Cheese

Cream Sauce

Stir sour cream into the sauce.

Ingredients you will need

Sour Cream

Sauce

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Green Onions

Scallops

Butter

Shrimp

Equipment you will use

Frying Pan

Stir 1 chopped tomato and half the cream sauce into shrimp mixture.

Ingredients you will need

Cream Sauce

Shrimp

Tomato

Spoon about 1/3 cup shrimp mixture onto each tortilla.

Ingredients you will need

Tortilla

Shrimp

Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.

Ingredients you will need

Tortilla

Roll

Equipment you will use

Baking Pan

Pour remaining sauce and any remaining shrimp mixture and over enchiladas.

Ingredients you will need

Shrimp

Sauce

Cover baking pan with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Pan

Bake in the preheated oven until bubbly, about 30 minutes.

Equipment you will use

Oven

Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.

Ingredients you will need

Monterey Jack Cheese

Equipment you will use

Aluminum Foil

Return baking dish to oven; bake until cheese is melted, about 5 minutes.

Ingredients you will need

Cheese

Equipment you will use

Baking Pan

Oven

Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

Ingredients you will need

Green Onions

Tomato

Equipment

Ingredients

Servings:

Anaheim pepper, seeded and minced 227grams

bay scallops 59milliliters

butter 129-inchs

(9 inch) flour tortillas 2cloves

garlic, minced 59milliliters

minced green bell pepper 118milliliters

chopped green onion 1pinch

ground white pepper 355milliliters

half-and-half 473milliliters

shredded Monterey Jack cheese 1teaspoons

dried Mexican oregano 59milliliters

minced red bell pepper 1teaspoons

salt 454grams

shrimp, peeled, deveined, and halved lengthwise 237milliliters

sour cream 1

tomato - peeled, seeded, and chopped 118milliliters

minced yellow onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.