Mixed Seafood Enchiladas
(1)
50 minutes
You can by fresh or frozen mixed seafood which makes this Mexican-style dish a snap to make. Simple and delicious.
Zoë Harpham
2 people made this
Ingredients
Serves: 4
- 400g tin chopped tomatoes
- pinch of chilli powder, or to taste
- 1 tablespoon vegetable oil
- 3 spring onions, thinly sliced
- 2 garlic cloves, crushed
- 400g mixed seafood
- 1/4 cup cream
- 8 soft tortillas
- 1 cup firmly packed grated mature cheddar
- 1 1/2 tablespoons chopped pickled jalapeños
- salt and freshly ground black pepper
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Preheat the oven to 200 degrees C. Pulse the tomatoes in a food processor or blender until smooth. Add chilli powder to taste, then set aside.
- Heat the oil in a large frying pan, add the spring onions and garlic and sauté for 1 minute. Stir in the seafood, then add 150ml of the puréed tomatoes and 1 tablespoon of the cream and heat through. Transfer to a bowl and keep warm.
- Pour the remaining tomatoes and cream into the frying pan and bring to a simmer, then reduce to a gentle simmer.
- Dip one tortilla at a time into the sauce in the frying pan for 10 seconds until just pliable. Allow any excess sauce to drip off, then lay on a board and top with a spoonful of the seafood mixture. Roll up and place, seam side down, in a large baking dish, measuring about 18 × 28cm. Repeat until you have eight enchiladas.
- Stir any remaining seafood mixture into the sauce in the frying pan and pour over the tortillas. Sprinkle with cheese and jalapeños. Bake for 20 minutes. Season, then serve.
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Reviews and Ratings
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Reviews in English (1)
0
This is so easy and so filling. I use the jumbo wraps and make one big fat one yummmmy! - 19 Jul 2009
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