Enchiladas Del Mar Recipes

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SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

ENCHILADAS DEL MAR (SEAFOOD ENCHILADAS)



Enchiladas Del Mar (Seafood Enchiladas) image

This recipe was in the Nov 2006 Bon Appetit magazine. I have not tried it but It sounded so good I told another member about it and she asked me to post it. When I make it I shall revise the intro! The recipe calls for Oaxacan Cheese or mozarilla - the computer will not accept Oaxacan Cheese - your choice whichever one you want to use.

Provided by Bergy

Categories     Crab

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb tomatillo, husks removed
1 tablespoon olive oil
12 large shrimp, uncooked, peeled & deveined
1/4 cup shallot, minced
1 garlic clove, minced
6 ounces bay scallops, side muscle removed
1/4 cup dry white wine
1 1/3 cups heavy whipping cream
1 lb fresh lump crabmeat
salt & pepper
12 corn tortillas
3 1/2 cups mozzarella cheese, coarsely grated (apprx 14 oz)
6 ounces soft fresh goat cheese, crumbled
1 avocado, peeled, pit removed, cut lengthwise into 1/3-inch slices
6 tablespoons fresh cilantro, chopped
2 cups salsa

Steps:

  • Char the tomatillos over a gas flame or in the broiler until blackened in spots.
  • Transfer tomatillos to a blender & process to a coarse puree, set aside.
  • Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
  • Stir 30 seconds.
  • Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
  • Transfer shrimp mixture to a bowl.
  • Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
  • Add crabmeat & shrimp mixture to the sauce in the skillet.
  • Season with salt & pepper.
  • Preheat oven to 425°F.
  • Heat a griddle or skillet over medium high heat.
  • Warm each tortilla on both sides until pliable about 30 seconds each side.
  • Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
  • Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
  • Spoon the warm seafood sauce over the tortillas.
  • Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
  • Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
  • Top with avocado slices & cilantro.
  • Serve Salsa as a side dish.
  • DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.

Nutrition Facts : Calories 758.6, Fat 50.1, SaturatedFat 26.4, Cholesterol 226.1, Sodium 1511.5, Carbohydrate 33.3, Fiber 6.8, Sugar 5.8, Protein 45.2

CHEF WILLIES ENCHILADAS DEL MAR



CHEF WILLIES ENCHILADAS DEL MAR image

Categories     Fish     Shellfish     Bake     Fourth of July     Mardi Gras     Cinco de Mayo

Yield 15 people

Number Of Ingredients 36

For the Enchiladas:
1 lb Lobster meat chopped fine
1 lb King Crab meat chopped fine
1 lb peeled and de-veined 16/20 Tiger Shrimp chopped fine
¾ lb shredded sharp cheddar cheese (reserve 1 cup and set aside in a bowl)
¾ lb shredded Monterey Jack cheese (reserve 1 cup and ser aside in a bowl with the cheddar)
1 cup rough chopped cilantro
Juice of 2 limes
salt (approx. 2 tsp.) and pepper to taste
30 good quality fresh corn tortillas
For the Green Sauce:
1 ½ lb tomatillos
½ gallon roasted chicken stock
2 large green peppers
1 large onion peeled and cut in quarters
2 Serrano Chilies
2 Tbl chopped garlic
1 Tbl white wine vinegar
Salt and Pepper to taste
Garnish:
Chef Willies Pico de Gallo
Chef Willies Guacamole (coming soon)
Sour Cream
Serve with:
Chef Willies Spanish rice and Re-Fried Beans (coming soon)
Items needed for preparation:
1 large mixing bowl of ice
1 large mixing bowl (that will fit inside of the one above)
1 medium sized mixing bowl
1 Medium stock pot (1 - 3 gallon)
1 10-12" Sauterne Pan
2 large baking dishes (greased or sprayed with PAM)
Peanut Oil or your preferred frying oil
Tongs
Wooden spoon
Emulsion/emersion blender

Steps:

  • Note: When using any type of chili, the seed is where most of the heat is. Wash hands with hot soapy water after handling all chilies and raw seafood. Pre-heat oven to 425 degrees Roast tomatillos, peppers, onions, and serrano chilies until the skins become black, place into medium mixing bowl except for onion and cover for 5 minutes with plastic wrap to sweat and loosen the skins. Add garlic, chop the onion , then add to the stock pot, sprinkle with 1 tsp salt and sauté until garlic starts to brown, deglaze with vinegar. Remove skins on all except the serrano chilies, place into stock pot with stock. Take the emulsion/emersion blender and puree till quite smooth, leave some texture. Cook on a low heat while prepping enchiladas season with salt and pepper to taste. For the Enchiladas: Mix the lobster, crab, shrimp, all of the cheese except for the reserved, cilantro, lime juice, salt, and pepper. Set in the refrigerator. In the sauterne pan add oil for ½ an inch of frying area, temp oil to 325 degrees. Add tortillas one at a time and fry till they have cooked, yet retain their elasticity. Place cooked tortillas on a draining rack or paper towel to remove the excess oil. Once you have a finished you are ready for the next step. Set up your enchilada station ; 1 large bowl filled with an ice bath and in it the bowl with enchilada filling, the pile of tortillas, and then two greased baking dishes. One at a time take a tortilla and spoon about ¼ - 1/3 cup of filling into tortilla, roll tightly and place into baking dish seam down, continue until you have finished. Cover the baking dishes with Aluminum foil and place into oven for 30 minutes or till the internal temperature is no lower than 165 degrees. Plating: Place two to three enchiladas on plate with beans and Rice; then top enchiladas with a good portion of the Sauce and shredded Cheese. Add Guacamole, Pico de Gallo, and Sour Cream on the plate or as a condiment.

ENCHILADAS DEL MAR



ENCHILADAS DEL MAR image

Yield 8 servings

Number Of Ingredients 12

1/2 ob tomatillos, husks removed
12 uncooked large shrimp, peeled, deveined
1/4 cup minced shallot
1 garlic clove, minced
6 oz bay scallops, side muscle removed
1/4 cup dry white wine
1 1/3 cups heavy whipping cream
1 lb fresh lump crabmeat
12 corn tortillas
3 1/2 cups coarsely grated oaxacan or mozarella cheese
6 oz soft fresh goat cheese, crumbled
1 avacado peeled, halved, pitted, cut lengthwise into 1/2 inch thick slices

Steps:

  • Char tomatillos over gas flame or in a broiler until blackened in spots. Transfer tomatillos to blender and process to coarse puree. Heat oil in large skillet over high heat. Add shrimp and shallot; saute until shrimp begin to turn pink, about 1 1/2 minutes. Add arlic, stir 30 seconds. Add scallops an dwine; cook until wine is almost evaporated, about 2 minutes. Transfer shrimp mixture to medium bowl. Add cream and tomatillo puree to same skillet; simmer until mixture thickens and measures 1 2/3 cups, about 10 minutes. Add crabmeat and shrimp mixture to sauce in skillet. Season seafood sauce to taste with salt and pepper. Preheat oven 425. Heat griddle or heavy large skillet over medium-high heat. Working in batches, add tortillas to dry skillet and heat just until soft, about 30 seconds per side. Place tortillas on work surface. Place 1/4 cup cheese atop each totrtilla. Sprinkle each with goat cheese. Roll up tortillas and place, seam side down, in 13x9x2 inch glass baking dish. Spoon warm weafood sauce over tortillas. Sprinkle with remaining 1/2 cup cheese. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature. Bake enchiladas until heated through, about 10 minutes. Top with avacado slices and chopped cilantro;

ENCHILADAS CON CARNE



Enchiladas Con Carne image

There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you're fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)

Provided by Sam Sifton

Categories     casseroles, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

Steps:

  • Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
  • Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
  • Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
  • Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
  • When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
  • Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
  • Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 31 grams, Carbohydrate 41 grams, Fat 50 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 851 milligrams, Sugar 5 grams, TransFat 1 gram

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