This idea fusion of a creamy seafood enchilada is pure genius!The flavors come together like magic and the taste is amazing!
Ingredients:
1 lb. mixed seafood (shrimp, crab, lobster, scallops)
1 onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 tbsp. chili powder
1 tsp. ground cumin
1 can (14 oz.) diced tomatoes
1 cup chicken or vegetable broth
8-10 corn tortillas
2 cups shredded Monterey Jack cheese
Chopped cilantro, for serving
Directions:
Preheat oven to 375°F.
Heat a large skillet over medium-high heat.
Add mixed seafood to the skillet and cook until lightly browned.
Remove seafood from the skillet and set aside.
Add diced onion, diced red bell pepper, and minced garlic to the skillet and cook until softened.
Stir in chili powder and ground cumin to the skillet and cook for 1-2 minutes or until fragrant.
Pour in diced tomatoes and chicken or vegetable broth
Bring mixture to a boil and reduce heat to low.
Add cooked seafood to the skillet and stir to combine.
To assemble the enchiladas, spoon seafood mixture onto a corn tortilla and roll up tightly.
Place rolled-up tortillas seam-side down in a baking dish.
Repeat with remaining tortillas and seafood mixture.
Sprinkle shredded Monterey Jack cheese over the top of the enchiladas.
Bake in preheated oven for 15-20 minutes or until cheese is melted and bubbly.
Serve seafood enchiladas with chopped cilantro on top.
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