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seafood enchiladas in orange cream

TheOrganizedChef avatar
Recipe by
Garrison Wayne
@TheOrganizedChef
La Quinta, CA

I created this recipe to have something deliciously different for Cinco de Mayo 2016. I really adore fish tacos and the like. I looked for a recipe for seafood enchiladas and didn't come up with anything terribly interesting to me.....SO....I did my own thing! The hint of orange adds a very refreshing element to the enchiladas. The recipe calls for cooked seafood and fish. If you have the time to make it ahead, I highly recommend grilling them. If you are in a hurry, you can do a quick saute (you will need to drain off the juices). Try these very elegant enchiladas for your next fiesta!

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yield 12 good sized enchiladas
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For seafood enchiladas in orange cream

  • 1/2 lg
    onion, roughly chopped
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 2 clove
    garlic, crushed
  • 4 oz
    can chopped green chilies, drained well
  • 1 lg
    orange, zest and juice
  • 1/2 tsp
    each: dry oregano, cumin, coriander
  • 3 Tbsp
    flour
  • 1 c
    milk
  • 1/4 c
    heavy cream
  • 1/2 c
    parmesan cheese, grated
  • additional
    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
  • 12
    artisan or handmade corn tortillas
  • oil for frying
  • 12 oz
    bag grated mexican cheese blend

How To Make seafood enchiladas in orange cream

  • 1
    In 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.
  • 2
    Add the crushed garlic and cook a minute or two more, stirring often.
  • 3
    Add 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.
  • 4
    Sprinkle/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.
  • 5
    Reduce heat to lo and simmer cream sauce for 10 more minutes until well thickened. Stir occasionally and more often as it thickens.
  • 6
    Remove from heat. Stir in parmesan cheese. Adjust salt and pepper. Fold in the cooked seafood and cooked/flaked fish. Set aside.
  • 7
    Soften 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.
  • 8
    Butter or grease 2 rectangular baking dishes. Spread some green enchilada sauce on the bottom of each, aprrox. 3/4-1 cup each pan.
  • 9
    Fill the softened tortillas with the seafood cream and roll to make enchiladas. Place seam down, 6 to each pan.
  • 10
    Ladle 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.
  • 11
    Top 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.
  • 12
    Cover 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!)
  • 13
    Remove 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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