Enchiladas Verdes De Marisco Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Garlic | 2 Tablespoon, minced | |
| Green onions | 3 | |
| Green chillies | 2 | |
| Tomatillos - 1 can, pureed in a blender | ||
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| Shellfish | 2 Cup (16 tbs), cooked | |
| Corn tortillas | 8 | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Jack/Swiss cheese - 1/2 cup, grated | ||
Directions
GETTING READY
1. Preheat oven to 400° F
MAKING
2. In a large skillet over a medium flame, heat oil and add garlic, green onions and chillies; cook until the vegetables turn just soft
3. Add tomato puree and cook for another ten minutes over a low flame adding a bit of water if the sauce begins to dry out too easily; add salt to taste
4. In a bowl, combine cilantro and shellfish and stir in a little of the sauce; with a quarter cup of the sauce, moisten the bottom of a shallow 8"X13" baking pan
5. Into the simmering sauce, dip the tortilla for about half a minute till soft and pliable and place in the baking dish
6. across the centre of the tortilla, place quarter cup of the seafood and roll the tortilla into a cylinder; repeat this process with the rest of the tortillas and fit them snugly side by side
7. Pour the remaining sauce ober the enchiladas, top each with a small dollop of sour cream, sprinkle cheese on top and bake for ten minutes
SERVING
8. Serve with sauce taken from the baking pan
1. Preheat oven to 400° F
MAKING
2. In a large skillet over a medium flame, heat oil and add garlic, green onions and chillies; cook until the vegetables turn just soft
3. Add tomato puree and cook for another ten minutes over a low flame adding a bit of water if the sauce begins to dry out too easily; add salt to taste
4. In a bowl, combine cilantro and shellfish and stir in a little of the sauce; with a quarter cup of the sauce, moisten the bottom of a shallow 8"X13" baking pan
5. Into the simmering sauce, dip the tortilla for about half a minute till soft and pliable and place in the baking dish
6. across the centre of the tortilla, place quarter cup of the seafood and roll the tortilla into a cylinder; repeat this process with the rest of the tortillas and fit them snugly side by side
7. Pour the remaining sauce ober the enchiladas, top each with a small dollop of sour cream, sprinkle cheese on top and bake for ten minutes
SERVING
8. Serve with sauce taken from the baking pan
Chef
