Seafood Enchiladas con Queso

4.3
(18)

Creamy enchiladas with just a bit of zip! Use your food processor to make this in a snap. Serve on plate decorated with a dollop of guacamole and a dollop of sour cream.

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Prep Time:
1 hrs
Cook Time:
50 mins
Total Time:
1 hrs 50 mins
Servings:
12
Yield:
12 enchiladas

Ingredients

  • ¼ cup butter

  • ¼ cup minced red bell pepper

  • ¼ cup minced green bell pepper

  • ½ cup minced yellow onion

  • 1 jalapeno pepper, minced (Optional)

  • 1 Anaheim pepper, seeded and minced

  • 2 cloves garlic, minced

  • ½ teaspoon dried Mexican oregano

  • ½ teaspoon salt

  • 1 pinch ground white pepper

  • ¼ teaspoon cayenne pepper, or to taste (Optional)

  • 1 ½ cups half-and-half

  • 1 cup shredded Monterey Jack cheese

  • 1 cup sour cream

  • ¼ cup butter

  • 1 pound medium shrimp, peeled, deveined, and halved lengthwise

  • ½ pound bay scallops

  • ½ cup chopped green onion

  • 1 tomato - peeled, seeded, and chopped

  • 12 (9 inch) flour tortillas

  • 2 cups shredded Monterey Jack cheese

  • ½ cup chopped green onion

  • 1 tomato - peeled, seeded, and chopped

Directions

  1. Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.

  2. Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.

  3. Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.

  4. Stir sour cream into the sauce.

  5. Preheat oven to 350 degrees F (175 degrees C).

  6. Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.

  7. Stir 1 chopped tomato and half the cream sauce into shrimp mixture.

  8. Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.

  9. Pour remaining sauce and any remaining shrimp mixture and over enchiladas.

  10. Cover baking pan with aluminum foil.

  11. Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.

  12. Return baking dish to oven; bake until cheese is melted, about 5 minutes.

  13. Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

Nutrition Facts (per serving)

502 Calories
29g Fat
36g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 502
% Daily Value *
Total Fat 29g 37%
Saturated Fat 16g 81%
Cholesterol 134mg 45%
Sodium 818mg 36%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 25g
Vitamin C 18mg 92%
Calcium 373mg 29%
Iron 4mg 21%
Potassium 423mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.