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.
2In 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.
3For sauce, melt butter in saucepan. Add onion and stock.
4In 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)
5Stir 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.
6To 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.
7Note - 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.