Enchiladas Del Mar Recipe
Three enchiladas filled with a blend of shrimp, scallops and haddock fish. Bathed in a delicious medium-spicy red sauce made of dried chili peppers and garlic with cheese on top. Served with rice, lettuce and sour cream on the side
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Ingredients
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Enchiladas Filling
Red Sauce
Enchiladas Assembly
Method
Prepare the Filling
- 1
Sauté Seafood
In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for an additional minute. Add shrimp, scallops, and haddock fish, season with salt and black pepper, and cook until seafood is opaque, about 5-7 minutes. Stir in chopped cilantro, then remove from heat.
Make the Red Sauce
- 2
Prepare Sauce
In a saucepan, soak dried chili peppers in hot water for about 15 minutes until softened. Remove stems and seeds. In the same saucepan, add soaked chilies, garlic cloves, vegetable broth, cumin, and salt. Blend until smooth. Simmer the sauce for 5 minutes on low heat, then set aside.
Assemble the Enchiladas
- 3
Fill Tortillas
Preheat the oven to 180°C (350°F). Warm corn tortillas in a skillet for about 30 seconds on each side to make them pliable. Spoon a portion of the seafood filling onto each tortilla, roll them up, and place seam-side down in a baking dish.
- 4
Add Sauce and Cheese
Pour the prepared red sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle shredded cheese on top.
Bake and Serve
- 5
Bake
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- 6
Prepare the Plate
While the enchiladas are baking, prepare the sides: serve cooked rice, shredded lettuce, and sour cream on the side. Once enchiladas are done, serve hot with the sides.
