Seafood Enchiladas

Ingredients:
6 Ancho chiles, wiped clean, stemmed and seeded
2 cups water
1/2 cup white vinegar
4 garlic cloves, thinly sliced
3/4 red onions, diced
1 tbs dried oregano
1/4 tsp ground cumin
1 Tbsp olive oil
1/2 pound red snapper fillets cut into 1/4 inch pieces.
4 sea scallops diced 1/4 inch
1/2 pound small shrimp
8 medium button mushrooms chopped
6 green onions
1/2 red bell pepper, chopped
1/2 tsp salt
pepper, to taste
1/2 cup vegetable oil
12 (6 inch) corn tortillas
1 1/4 cups monterey jack cheese
12 green pimiento stuffed olives, sliced

Preparation:
For the Ancho chile salsa, place the chiles in a dry frying pan over medium heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat.

Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften.

Place the garlic, onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated.

Heat olive oil in large skillet over med-high heat and cook fish pieces 1 minute. Add the scallops and cook one additional minute, stirring everything. Add shrimp and cook another minute. Transfer seafood to bowl and set aside. Add to same skillet mushrooms, onions and peppers and cook. Mix in seafood. Season with salt and pepper and set aside no heat.

Preheat oven to 350 degrees. In a clean large frying pan, heat up vegetable oil and dip each tortilla about 3 seconds then transfer to paper towels to drain. Fill each cooked tortilla with approximately 2 Tbsp of the seafood filling, roll into cylinder and place on cookie sheet/baking pan seam side down. Repeat for all enchildas. Pour on the red sauce and bake 25 minutes. Arrange olives on top before serving.

Servings: 8 - 10

Submitted by:
TMCB

Reviews: 0