HOW TO MAKE SEAFOOD ENCHILADAS|Recipe by Simply Mama Cooks| Cook With Me
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Simply Mama Cooks
Recipe
Corn tortillas (I used yellow corn)
Filling:
1 to 2 lbs of medium shrimp
8 oz lump crab meat (optional)
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1/2 red onion chopped
5 to 6 scallions chopped (separate white and green parts)
Minced garlic (1 tbsp)
1/2 cup pepper jack cheese
Seasonings: 1/2 to 1 tsp of each (season to your liking)
Old bay seasoning
Sea salt
Black pepper
Garlic powder
Onion powder
Lemon pepper
Chicken bouillon
Cream Sauce:
Heavy cream (1cup)
All purpose flour (3 tbsp)
Butter (3 tbsp)
Chicken bouillon (1 tsp or small cube)
Chipotle pepper in adobo (1 minced)
Adobo sauce from chile (1 tbsp)
Onion Powder (1 tsp)
Garlic powder (1/4 tsp)
Old Bay (1/2 tsp)
Seafood Enchiladas
Seafood Enchiladas
Ingredients
Seafood filling:
1 tbsp butter
1/2 onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
12 oz. bag of frozen medium size shrimped, cooked
2 (8 oz.) packages of imitation crab meat
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
Sauce:
3 tbsp butter
3 tbsp flour
1/2 cup white wine
3 cups milk
8 oz. block Monterey Jack cheese, shredded
2 chicken bouillon cubes
10 to 12 flour tortillas
Instructions
In a large skillet cook onions, peppers, and garlic in butter until tender. Add shrimp, crab, and seasonings. Remove mixture with a slotted spoon to drain off excess liquid, and place in a bowl.
In same skillet add additional butter and flour. Then pour in wine, milk, bouillon cubes, salt, and pepper, stirring constantly until smooth and creamy. Gradually add shredded cheese, Place about 1 cup of sauce in the bottom of a 9x13 baking dish. Take some of the seafood mixture and fill each tortilla, rolling and placing, seam side down in baking dish. Pour remaining sauce over top. Cover and bake in a 350 degree oven for 40 to 45 minutes.
#seafoodenchiladas #seafood #seafoodrecipe #seafoodrecipes #seafoodcooking #seafoodlover #seafooddish #enchilada #enchiladas #enchiladasauce
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SHRIMP ENCHILADAS / How to make / BEST ROASTED POBLANO CREAM SAUCE ❤
SHRIMP ENCHILADAS in A ROASTED POBLANO CREAM SAUCE have become more popular than ever, whether rolled in the traditional way or made casserole style they are sure to please. SHRIMP ENCILADAS are a treat and a sure way to get away from the traditional chicken or beef recipes. I make them by gently frying a corn tortilla then stuffing them in partially cooked shrimp and my delicious SALSA FRESCA with freshly grated Monterey jack cheese and then topped with my delicious ROASTED POBLANO CREAM SAUCE and more grated Monterey jack cheese on top then baked in a 375° oven for approximately 25 minutes till bubbly, you will never be dissapointed.
INGREDIENTS
1 LB.large shrimp (shelled and deveined)
5 POBLANO peppers
3 TOMATILLOS
1 serrano pepper
small bunch cilantro
1/4 small onion
2 large garlic cloves
1 Tbsp Chicken bouillon
1/4 tsp ground cumin
1/2 tsp salt (you decide)
1/2 tsp black pepper (you decide)
2 C. Chicken broth
4 Tbsp butter (divided)
1 C. heavy cream
Salsa fresca
1/2 tsp onion powder
1/2 tsp garlic powder
freshly grated Monterey jack cheese (as needed)
SALSA FRESCA
1/2 C.CHOPPED ONIONS
1/2 C. DICED TOMATOES
1/2 C. CHOPPED CILANTRO
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Let’s Make the BEST Shrimp Enchiladas EVER.
Guaranteed, restaurant-level Shrimp Enchiladas are not as complicated as you think they are. It’s true that there are several elements at play here, but one of them is store-bought tortillas, so let’s not let our assumptions get the better of us. This whole thing comes together with just a few simple steps, and we will be there, holding your hand, every step of the way.
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You can print out the recipe here:
Now let’s talk about the experience that is biting into a Shrimp Enchilada. The savory and flavor-packed filling consists of homemade sauce, succulent shrimp, and Monterey Jack cheese. It’s all wrapped up in warm corn tortillas, which are then topped with more of that delicious sauce and freshly grated cheese. The flavors and textures meld together in a perfect harmony that is guaranteed to be a delight to your tastebuds.
How to make Shrimp Enchiladas:
Start off by preheating your oven to 350° and greasing a 13x9 inch baking dish, then we will move on to the sauce.
For the sauce, you’ll first add 2 tablespoons of oil to a large pan and bring it to temperature over medium heat. Once warmed, add in your onion and jalapeños and allow that to cook down for about 10 minutes, stirring often.
Once the veggies are softened you can add in the garlic and allow it to cook for about 1 minute more before transferring the whole mixture over to the food processor. Before you hit that start button, throw in your fresh cilantro as well. Then, make sure the lid is secure, remove the feed tube, and cover the opening with a towel to ensure nobody gets splattered. Blend it into a smooth purée and set aside for the time being.
Bring your pan back to the stovetop and heat the remaining oil over medium-high heat. Sprinkle the flour into the hot oil and whisk for about 2 minutes, then you can begin adding the half and half in big splashes, whisking all the while.
At this point, add the salt and paprika and bring the mixture to a boil. Adjust the heat as needed to keep the mixture at a simmer for about 5 minutes, or until thickened, stirring often.
Once thickened, stir in your puréed mixture and set aside.
Bring a large pot of water to a boil and add your shrimp right in. Cook for about 2 minutes, or until the shrimp are cooked through. Using a slotted spoon, transfer the shrimp from the pot to a work surface and allow them to cool a bit before dicing them up into bite-sized pieces.
In a small mixing bowl, combine the shrimp, ¾ cup of sauce, and about 1 ½ cups of freshly grated cheese.
Warm the tortillas in the microwave, four at a time, wrapping them in damp paper towels beforehand, to keep them pliable.
Add a little of the sauce to the bottom of the baking dish and then you can begin rolling up those enchiladas.
Scoop about 3 tablespoons worth of the filling into each tortilla, roll them up nice and tight, and place them in the baking dish, being sure to put the seam side on the bottom. Pour the remaining sauce over the top of the tortillas and sprinkle with the leftover cheese.
Bake your enchiladas for about 25 minutes, or until the sauce begins to bubble and the cheese is nice and melted. Enjoy!
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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Seafood Enchiladas
I love making this recipe for special occasions. It is very decadent and delicious. Even though this recipe takes a little time to make I promise you will not be disappointed. Years ago when Chi-Chi's was still in business this was my favorite meal to get. After they closed down I still craved it and I have try numerous different variations, but this variation is as close to the original as you can get. I love to pair this with Spanish rice, pico de gallo, sour cream and some tortilla chips. Links to my Spanish rice and pico de gallo recipe below. I hope you enjoy and if you have any question leave them in the comments below. Thanks for watching!
Spanish Rice:
Pico de Gallo:
Ingredients:
1 Teaspoon Chicken Bouillon
1 Teaspoon Tomato Bouillon
1 Teaspoon Oil
6 Tablespoons Butter
1/2 Cup Flour
1/2 Teaspoon White Pepper
3 1/2 Cups Milk
1 Cup Cooking Sherry
16 Ounces Monterey Jack Cheese (Shredded)
1 Pound Peeled, Deveined, and Tails-off Shrimp
16 Ounces Imitation Crab Meat
7 Flour Tortillas (6 Inch)
Paprika
Seasoning for Shrimp:
1 Teaspoon Tajin Seasoning
1 Teaspoon Dried Cilantro
Pinch Salt and Pepper
* Go easy on salt Because of the bouillon and cooking sherry.
Directions:
1. Mix together bouillons and oil and set aside.
2. In a pan, melt butter and add flour. Let cook for a couple minutes. Then add the white pepper.
3. Add in the bouillon and oil mixture and combine. Add the cooking sherry and let cook for a couple minutes stirring the entire time.
4. Add milk and stir till it is well combined and comes to a slight boil.
5. Add 8 ounces of the shredded Monterey Jack cheese and stir until melted.
6. Set aside 1 cup of the sauce to cool and keep the rest warm on the stove.
7. In a bowl mix together shrimp and seasonings and cook in a skillet until cooked. Let cool and chop into smaller pieces.
8. Chop imitation crab meat into smaller pieces. Combine with the shrimp and 1 cup of cooled sauce.
9. Put a layer of the sauce on the bottom of a baking dish. Then put about a 1/4 of a cup of mixture on a tortilla, roll up and place seam side down in the baking dish. Continue this until you run out of mixture.
10. Cover the enchiladas with the remaining sauce. Cover with foil and bake at 425 Degrees F for 15 minutes. Remove foil and continue cooking for another 5 minutes.
11. Sprinkle with paprika and serve.