denise's seafood enchiladas

How To Make denise's seafood enchiladas

• 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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