Denise's Seafood Enchiladas

2
Denise McShea

By
@NutsiePotPie

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
45 Min
Cook:
30 Min

Ingredients

  • 1 lb
    lump crab meat (i buy from costco or sams - alot less expensive and wonderful) must be lump.
  • 1 lb
    uncooked shrimp, medium size
  • 1/2 lb
    bay scallops, fresh uncooked
  • 1
    medium onion chopped
  • 3 Tbsp
    butter
  • FOR THE SAUCE

  • 1 c
    butter, cubed
  • 2 tsp
    grated onion
  • 1/2 c
    chicken stock
  • 6
    6 egg yolks, lightly beaten
  • 2 c
    heavy whipping cream
  • 2 Tbsp
    tomato paste, italian
  • 4 c
    jack cheese shredded
  • 1 pkg
    hollandaise sauce mix
  • 1/2 c
    white wine

How to Make Denise's Seafood Enchiladas

Step-by-Step

  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.

Printable Recipe Card

About Denise's Seafood Enchiladas

Regional Style: Mexican
Dietary Needs: Vegetarian



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