Name: Blue Iguana Salt Lake Citys Seafood Enchilada Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 200 grams scallops; 200 grams shrimp, peeled and deveined; 200 grams mahi-mahi fillet, diced; 2 tbs olive oil; 2 tsp garlic, minced; 1 tbs lime juice; 1 tsp salt; 1 tsp black pepper

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Olives

Scallop, shrimp and mahi-mahi topped with white creamy sauce on a flour tortilla

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add scallops, shrimp, and mahi-mahi. Season with lime juice, salt, and black pepper. Cook for about 5-7 minutes or until seafood is cooked through. Remove from heat and set aside.

Cook the Seafood

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Add cream cheese, cheddar cheese, cumin, salt, and black pepper. Stir until melted and creamy. Remove from heat.

Make the Creamy White Sauce

Preheat oven to 180°C (350°F). On each flour tortilla, place a portion of the seafood mixture and roll tightly. Place rolled tortillas in a baking dish seam side down.

Assemble the Enchiladas

Pour the creamy white sauce over the rolled enchiladas, ensuring they are well covered.

Add the Sauce

Bake in the preheated oven for 20-25 minutes until bubbly and golden on top. Serve hot.

Bake

scallops

shrimp, peeled and deveined

mahi-mahi fillet, diced

olive oil

garlic, minced

lime juice

salt

black pepper

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Make Seafood Enchilada Recipe in just 45m. Scallop, shrimp and mahi-mahi topped with white creamy sauce on a flour tortilla

Seafood Enchilada Recipe

Ingredients

Seafood Filling

Method

Preparation

Cook the Seafood

Make the Creamy White Sauce

Assemble the Enchiladas

Add the Sauce

Bake

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