Quick-cooking seafood and mildly spicy chile peppers and salsa make these seafood enchiladas a flavor adventure. You can make them with chicken instead of fish too, as you wish.
Ingredients
- 1 tablespoon butter
- 1 small onion, chopped
- 1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
- 1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
- 1-1/2 cups salsa verde
- 1 package (8 ounces) cream cheese, cubed
- 1 can (4 ounces) chopped green chiles
- 1/2 teaspoon salt
- 2 cups shredded monterey jack cheese, divided
- 12 corn tortillas (6 inches)
- fresh cilantro leaves or jalapeno pepper slices
Instruction
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan.
- In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.
- Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese.
- Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.
