Enchiladas De Mariscos Recipe

Roast tomatillos and aromatics

Preheat broiler (or a hot skillet). Place husked and rinsed tomatillos, jalapeño, and garlic cloves on a baking sheet. Broil 6–8 minutes, turning once, until tomatillos are blistered and softened and jalapeño is charred in spots. Alternatively, char them in a dry skillet over medium-high heat.

Blend sauce

Transfer roasted tomatillos, jalapeño, garlic, and quartered onion to a blender. Add cilantro, 1/2 cup broth, 1 tbsp olive oil, 1 tsp salt, and 1 tbsp lime juice. Blend until smooth but slightly textured. Taste and adjust salt or lime. If the sauce is too thick, add up to 2 tbsp more broth to reach a pourable consistency.

Simmer and finish

Pour the blended sauce into a small saucepan and simmer gently 5 minutes to meld flavors. Keep warm until ready to assemble enchiladas.

Prepare seafood filling

Pat shrimp dry and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground cumin. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced 1/2 cup onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add shrimp and sauté 2–3 minutes, turning once, until just pink and cooked through. Remove shrimp, chop into bite-size pieces if large, and let cool slightly. In a bowl, combine chopped shrimp, 1 cup Dungeness crab meat, 1 tbsp lime juice, 2 tbsp chopped cilantro, and 1/4 cup crema (reserve remaining crema). Adjust seasoning with a pinch of salt and pepper.

Warm tortillas

Heat a nonstick skillet over medium heat. Lightly brush corn tortillas with remaining 1 tbsp olive oil or dip briefly in warm oil in the skillet, 10–15 seconds per side, to make them pliable. Keep tortillas warm wrapped in a clean towel to prevent tearing while assembling.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spread about 1/3 cup of warm tomatillo sauce in the bottom of a 9x13-inch baking dish. Place a warmed tortilla on a work surface, spoon about 2–3 tablespoons of the seafood filling down the center, sprinkle about 2 tablespoons shredded Monterey Jack cheese, then roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling (should make 8 enchiladas).

Top and bake

Pour remaining tomatillo sauce evenly over the rolled enchiladas, making sure they are well coated. Sprinkle remaining shredded cheese (about 1/2–3/4 cup depending on preference) over the top. Bake uncovered 12–15 minutes, until sauce is bubbling and cheese is melted and lightly golden.

Finish

Remove enchiladas from oven and let rest 3 minutes. Drizzle remaining crema on top or dollop, then sprinkle crumbled queso fresco, extra cilantro leaves, and sliced radishes. Serve with lime wedges on the side.

Scatter crumbled queso fresco and extra cilantro over the baked enchiladas, arrange radish slices for crunch, and serve with lime wedges to squeeze over each portion.