DENISE'S SEAFOOD ENCHILADAS
OMG, there is really nothing to say but, WOW. These seafood enchiladas are amazing and so flavorful. My family loves them and no matter who I've made them for, they are blown away. Really hard to stop eating. You'll love this one.
Provided by Denise McShea
Categories Tacos & Burritos
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In large skillet, cook seafood and onion in 3 T. butter over medium heat 4-5 minutes until onion is tender and shrimp turns pink. Remove from heat: set aside.
- 3. For sauce, melt butter in saucepan. Add onion and stock.
- 4. In a separate bowl, combine the egg yolks and cream; stir into stock mixture slowly while whisking. Cook and stir until reaches 160 degrees. (i use a candy thermometer)
- 5. Stir in tomato paste, white wine and hollandaise mix. Taste sauce to make sure it's flavorful enough. Sometimes I might add some chicken bouillon crystals for more flavor if needed. Remove from heat.
- 6. To assemble, Spoon ½ C or so of sauce into greased 9x13x2 inch pan. Spoon ½ C. seafood mixture down the center of each tortilla, top with 2 T. sauce and 2 T. cheese. Roll up and place seam side down in dish. Top with remaining sauce and cheese. Bake uncovered at 350 degrees for at least 30 minutes.
- 7. Note - you can also serve this as a brunch item. Instead of using tortillas, you can bake the Pepperidge Farm pastry cups and fill them with the seafood mixture and serve for brunch, lunch or dinner.
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Anas Al Rafi
[email protected]These enchiladas were just okay. I thought the sauce was a bit bland and the seafood was overcooked.
Vignette Mallouf
[email protected]I've made these enchiladas several times now and they're always a hit. They're so easy to make and they're always delicious.
Hamad Alali
[email protected]I made these enchiladas for my friends and they raved about them. They said they were the best enchiladas they'd ever had.
Kazim Kazzu
[email protected]These enchiladas are a great way to use up leftover seafood.
Sudes Amru
[email protected]I'm not a huge fan of seafood, but I really enjoyed these enchiladas. The sauce was creamy and flavorful, and the seafood was cooked perfectly.
Saleh Suleiman
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The enchiladas were delicious!
syful islam shuvo
[email protected]The seafood enchiladas were a bit too spicy for my taste, but my husband loved them.
Parash Sk
[email protected]These enchiladas are perfect for a weeknight meal. They're quick and easy to make, and they're always a crowd-pleaser.
Duayy Kiki
[email protected]I love how versatile this recipe is. I was able to use different types of seafood and vegetables, depending on what I had on hand.
Emily Röpke
[email protected]The recipe was easy to follow and the enchiladas turned out perfectly. I will definitely be making these again.
Amanda Calitz
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
San Richard Ron
[email protected]These seafood enchiladas were a hit with my family! The flavors were incredible and the filling was so creamy and flavorful.