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Creamy Cheese & Seafood Enchiladas

8 ounces cream cheese, softened
1/2 cup Pepper Jack Cheese, shredded
2 tablespoons white cooking wine
6 ounces frozen shrimp, roughly chopped
6 ounces crab meat, roughly chopped
4 tablespoons vegetable oil
12 white or yellow corn tortillas
1/2 cup scallions, finely sliced
3 garlic cloves, minced
3 tablespoons butter
1 teaspoon fresh cilantro, finely cut
1 tablespoon fresh oregano, finely cut
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups heavy cream
1 cup Pepper Jack Cheese, shredded
1/4 cup scallions, finely sliced
1/2 tablespoon ground paprika
1/2 tablespoon ground cayenne pepper


In a mixing bowl with a paddle attachment, combine the cream cheese, pepper jack cheese, and wine. Beat on low speed until almost smooth. Stir in the shrimp and crab. Store the mixture in the refrigerator.

Heat the vegetable oil in a sauce pan over medium heat for 1 minute. Dip the tortillas, one at a time, in the hot oil until it becomes limp. Drain on paper towels. Spoon about 1/4 cup of the seafood filling onto each tortilla and roll them tightly. Place the enchiladas side by side in a casserole baking dish with the seam sides down. Reserve.

In a medium saucepan, cook the scallions and garlic in the butter over low heat for 2-3 minutes. Stir in the flour, salt, pepper and cream. Bring to a low simmer for 1-2 minutes. Pour this sauce over the enchiladas.

Cover the casserole dish and bake them in a 350 degree F oven for 15 minutes. Remove the cover and sprinkle the remaining cheese over the top of the enchiladas. Bake for an additional 3-4 minutes.

Remove the enchiladas from the oven and evenly sprinkle the remaining scallions, paprika and cayenne over them. Serve immediately.
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