Basic information

Seafood enchiladas with cherry tomato salsa



6 oz
 Pepper Jack cheese, shredded
6 oz
 Cheddar cheese, shredded
333333333333 c
 Sliced scallions
333333333333 c
 Minced cilantro
3/4 c
3/4 c
 Reduced fat sour cream
2 Tbs
 Butter or margarine
 6 inch corn tortillas,
1/4 c
 Can chopped green chilies
 Warmed according to package
 Cherry Tomato Salsa or
 Bottled red or green salsa

Cherry tomato salsa

333333333333 c
 Red onion, chopped
333333333333 c
 Minced cilantro
2 Tbs
 Fresh lime juice
1/2 tsp
1 pt
 Cherry tomatoes
1 Tbs
 Minced jalapeno pepper


Very lightly grease a 13 x 9 inch baking dish. Melt butter in a 4-quart saucepan over medium heat. Stir in shrimp and scallops and cook, stirring often, 2 to 3 minutes until shrimp are pink and scallops appear opaque. Cover, remove from heat and let stand 3 minutes until shrimp and scallops are opaque at centers. Add crabmeat and stir to mix. Strain over a 2 cup measure to reserve liquid. (You should have about 2/3 cup.) Place seafood in a medium bowl.

SAUCE: In same saucepan, melt butter over medium heat. Whisk in flour until blended. Cook, stirring with whisk, about 2 minutes. Add milt
to reserved shellfish liquid, then whisk into saucepan. Cook, stirring often, 4 to 5 minutes until smooth and thick as pudding. Remove from heat; whisk in sour cream. Stir 1 cup sauce into seafood, Stir in scallions, cilantro and chilies.

TO ASSEMBLE: Toss cheeses together. For each enchilada, spoon 1/3 cup seafood mixture down center of a warm tortilla and sprinkle with 2 tablespoons cheese mixture. Roll up tortilla and place seam side down
in prepared baking dish, fitting enchiladas close together. Spoon on remaining sauce. Cover titgtly with foil. Heat oven to 375 degrees. Bake enchiladas, covered, 30 to 35 minutes until hot. Remove foil, sprinkle with remaining cheese and bake 5 minutes more or until cheese melts.

SALSA: Mix everything together and refrigerate up to 2 days

typed by jessann :)