Enchiladas Especial Recipe
Seafood medley, cheese; sour cream poblano sauce.
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Ingredients
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Seafood Filling
Poblano Sauce
Enchiladas
Method
Prepare Seafood Filling
- 1
Sauté the Seafood
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 2
Cook the Seafood
Add shrimp, scallops, and crab meat to the skillet. Season with salt and black pepper. Cook for 5-7 minutes until shrimp is pink and scallops are opaque. Stir in diced red bell pepper and chopped cilantro, then remove from heat.
Make Poblano Sauce
- 3
Blend the Sauce
In a blender, combine roasted poblano peppers, sour cream, chicken broth, lime juice, cumin, and salt. Blend until smooth and creamy.
Assemble Enchiladas
- 4
- 5
Fill the Tortillas
Take each tortilla and fill it with a portion of the seafood filling. Roll it up tightly and place seam side down in a greased baking dish.
- 6
Add Sauce and Cheese
Once all tortillas are filled and placed in the dish, pour the poblano sauce over the top. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the sauce.
Bake and Serve
- 7
Bake the Enchiladas
Preheat oven to 180°C (350°F). Bake the enchiladas for 20-25 minutes, until the cheese is melted and bubbly.
- 8
Garnish and Serve
Remove from the oven, garnish with chopped green onions, and serve hot with extra sour cream on the side.
