Xochipillis Enchiladas De Marisco Recipes

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XOCHIPILLI'S ENCHILADAS DE MARISCO



Xochipilli's Enchiladas De Marisco image

Make and share this Xochipilli's Enchiladas De Marisco recipe from Food.com.

Provided by Member 610488

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 lb fresh crabmeat
1/4 lb fresh shrimp, deveined chopped
8 ounces cheddar cheese, shredded
6 (10 inch) flour tortillas
1 cup half-and-half
1/2 cup sour cream
1/4 cup butter
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1 (4 1/2 ounce) can diced green chilies
1 (4 ounce) can sliced olives
1 avocado, sliced
1 lime, for juice
1/4 cup cilantro, chopped

Steps:

  • In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
  • Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
  • In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
  • Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
  • Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.

Nutrition Facts : Calories 1032, Fat 66, SaturatedFat 31, Cholesterol 196.7, Sodium 2392.8, Carbohydrate 71.5, Fiber 9.1, Sugar 6.2, Protein 41.2

AUTHENTIC MEXICAN ENCHILADAS



Authentic Mexican Enchiladas image

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!

Provided by Becky

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 11

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
¾ cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
½ cup chopped green onions

Steps:

  • Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
  • Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
  • Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g

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