Seafood Enchiladas Recipe
Corn tortillas filled with a crab and shrimp mix garnished with habanero cream sauce. Served with black beans and Spanish rice.
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Ingredients
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Seafood Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add shrimp and cook until pink, about 3-4 minutes. Stir in crab meat, cream cheese, salt, and black pepper. Mix until creamy and well combined. Remove from heat.
- 2
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take a corn tortilla, place about 2 tablespoons of the seafood filling in the center, and roll it up tightly. Place seam side down in a greased baking dish. Repeat with remaining tortillas and filling.
- 3
Prepare Habanero Cream Sauce
In a bowl, mix sour cream, minced habanero pepper, and a pinch of salt. Adjust seasoning to taste.
- 4
Bake the Enchiladas
Once all the enchiladas are in the baking dish, pour the habanero cream sauce over them. Sprinkle shredded cheddar cheese on top. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
- 5
Serve
Serve the enchiladas hot with a side of black beans and Spanish rice.
