How To make Seafood Enchiladas
1 lb Unpeeled small fresh shrimp
4 c Water
1/4 c Reduced-calorie margarine
1/4 c All-purpose flour
1 10 1/2 oz. can low-sodium
Chicken broth 1/2 c Water
1 c Low-fat sour cream
1 Jalapeno pepper, seeded and
Minced 1/8 ts Salt
Vegt. cooking spray 1 c Nonfat cottage cheese
1/2 lb Fresh lump crabmeat, drained
1 4 1/2 oz. can chopped green
Chiles 1/2 c Shredded reduced-fat
Monterey Jack cheese 10 6" white corn tortillas
Salsa cruda Fresh cilantro sprigs(option Peel and devein shrimp, set aside. Bring 4 cups water to a boil in a large saucepan; add shrimp, and cook 3-5 minutes or until shrimp turn pink. Drain well, and set aside. Melt margarine in a small saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add broth and 1/2 cup water; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Remove from heat, and let stand 5 minutes. Gently stir in sour cream, jalapeno pepper, and salt. Pour 3/4 cup sauce in bottom of a 13x9x2 inch baking dish coated with cooking spray. Set remaining sauce aside. Place cottage cheese in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer to a medium bowl. Stir in shrimp, crabmeat, chiles and monterey jack cheese. Spoon 1/3 cup seafood mixture across center of each tortilla. Roll up tortillas; place, seam side down over sauce in dish. Pour remaining sauce over tortillas. Bake at 350 degrees for 25 minutes or until thoroughly heated. Spoon salsa cruda across center of tortillas. Garnish with fresh cilantro sprigs is desired. Salsa Cruda: 1 cup peeled, seeded and chopped tomato
1/2 cup chopped onion
1/4 cup no salt added tomato juice
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt
1 small jalapeno pepper, seeded and minced.
combine all ingredients in a small bowl, stirring well. yield : 1 1/2 cups. -----
How To make Seafood Enchiladas's Videos
Shrimp Enchiladas with Salsa Verde
These Shrimp Enchiladas are rolled in lightly fried corn tortillas and filled with buttery shrimp and a mixture of sautéed onion, bell pepper, garlic, and shredded queso Oaxaca.
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How To Make Shrimp Enchiladas
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Seafood Enchiladas - Cooked by Julie - Episode 161
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ENCHILADAS DE CAMARÓN | ENSALADA DE NOPALES
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best enchiladas de camarón/ shrimp enchiladas, served with a side of nopal salad! Seriously the perfect combo!
???? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Ingredients: makes 16 enchiladas but it’s all going to depend on how big you make them ????
Corn tortillas
Monterey Jack or queso Oaxaca
Oil
1-2 lbs raw shrimp
1/2 white onion
6 roma tomatoes
Chile chipotle in adobo sauce
3 garlic clove
Salt/pepper
???? Ensalada de Nopales (cactus salad)
Chop your nopales( cactus) into small cubes, Rinse them real good , then Boil with 1/4 onion, 1 garlic clove, 1 small bunch of cilantro and salt. After its done drain the water and allow to cook down.
Mix in 1/4 chopped onion
2 roma tomatoes
1 cucumber
1 Chile Serrano
1 small bunch of cilantro
1 lime
Garlic salt
Black pepper
Queso fresco
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SHRIMP ENCHILADAS!
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Shrimp enchiladas recipe:
Cheese sauce part:
1/2 cup red pepper
2 tablespoon butter
1/2 cup sour cream
1 cup monterey jack cheese
1 tablespoon flour
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup milk
Shrimp mix:
1 pound shrimp
2 tablespoon butter
1/2 cup monterey jack cheese
1/2 cup onion
1/2 cup tomato
6 tortillas (9-inch)
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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.
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