Seafood Enchiladas (Enchiladas de Mariscos)
- For filling, cut dried peppers open; discard stems and seeds. Place peppers in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften; drain well. Cut one of the peppers into thin slivers; cut remaining pepper(s) into small pieces. Set pepper slivers aside to use as a garnish. In a medium bowl combine 1-1/2 cups of the cheese, the shrimp, and pepper pieces. Set filling aside.
- Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.
- Spoon about 1/4 cup filling onto each tortilla near one end; roll up. Place filled tortillas, seam sides down, in a 3-quart rectangular baking dish.
- For sauce, in a medium saucepan cook onion in hot oil over medium heat until tender. Stir in flour, salt, and black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Pour sauce over filled tortillas.
From the Test Kitchen
Prepare filling as directed in Step 1. Cover and chill for up to 24 hours. Continue as directed.
For 12 ounces cooked shrimp, purchase 1-1/2 pounds fresh or frozen raw shrimp in shells. Thaw shrimp, if frozen. Peel and devein shrimp; rinse shrimp. In a large saucepan combine 5 cups water and 1/2 teaspoon salt; bring to boiling. Add shrimp; cook for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Rinse under cold water; drain.
Nutrition Facts (Seafood Enchiladas (Enchiladas de Mariscos))
- Per serving:
- 241 kcal ,
- 11 g fat
- (6 g sat. fat ,
- 92 mg chol. ,
- 334 mg sodium ,
- 19 g carb. ,
- 17 g pro.