Seafood Enchiladas in Orange Cream
- 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
How to Make Seafood Enchiladas in Orange Cream
- 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.