Seafood Enchiladas in Orange Cream
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- 1/2 large
- onion, roughly chopped
- 2 Tbsp
- olive oil
- 1/2 tsp
- 1/4 tsp
- black pepper
- 2 clove
- garlic, crushed
- 4 oz
- can chopped green chilies, drained well
- 1 large
- orange, zest and juice
- 1/2 tsp
- each: dry oregano, cumin, coriander
- 3 Tbsp
- 1 c
- 1/4 c
- heavy cream
- 1/2 c
- parmesan cheese, grated
- salt and pepper, to taste, not too much
- 1 lb
- cooked assorted seafood, shrimp, scallops, etc.
- 1/2 lb
- cooked whitefish, e.g. cod
- 12 oz
- can mild green enchilada sauce
- artisan or handmade corn tortillas
- oil for frying
- 12 oz
- bag grated mexican cheese blend
1In a large fry/saute pan, heat the 2 Tbsp olive oil over medium heat. Add the chopped onion and cook until tender and clear, about 7 minutes. Stir often.
2Add the crushed garlic and cook a minute or two more, stirring often.
3Add the orange juice, zest, oregano, cumin, and coriander. Stir well to mix and continue cooking until most of the liquid is gone, or 3-5 minutes.
4Sprinkle/add the 3 Tbsp flour to pan, Stir to coat onion mix well. Add the milk and cream and bring to a boil stirring constantly.
5Reduce heat to lo and simmer cream sauce for 10 more minutes until well thickened. Stir occasionally and more often as it thickens.
6Remove from heat. Stir in parmesan cheese. Adjust salt and pepper. Fold in the cooked seafood and cooked/flaked fish. Set aside.
7Soften the tortillas by heating some cooking oil in a separate fry pan over med/hi heat. Fry one tortilla at a time in the oil on both sides, about one minute total time. Remove to a sheet or platter. Repeat until all 12 tortillas are fried.
8Butter or grease 2 rectangular baking dishes. Spread some green enchilada sauce on the bottom of each, aprrox. 3/4-1 cup each pan.
9Fill the softened tortillas with the seafood cream and roll to make enchiladas. Place seam down, 6 to each pan.
10Ladle additional enchilada sauce on top of enchiladas to lightly cover. You may not need to use all the sauce from the can. You don't want them swimming in it.
11Top enchiladas with the Mexican Blend Cheese as desired. You may not use all of the bag, that's up to you, as to how much cheese you desire. I recommend not to use too much to over power the delicate flavor of the fish/seafood.
12Cover the two baking dishes with non stick foil. Bake in a 350 degree oven for 30 minutes or until just beginning to bubble. Do not over bake (most people are guilty of that!)
13Remove from oven. Remove foil. Let rest for about 5 minutes before serving with rice and beans. An orange slice and avocado slices are perfect for garnish.