Name: Cheesy Seafood Enchiladas
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 small onion, chopped; 1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped; 1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks; 1-1/2 cups salsa verde; 1 package (8 ounces) cream cheese, cubed; 1 can (4 ounces) chopped green chiles; 1/2 teaspoon salt; 2 cups shredded Monterey Jack cheese, divided; 12 corn tortillas (6 inches); Fresh cilantro leaves or jalapeno pepper slices

Servings: 4 persons

1 tablespoon butter
1 small onion, chopped
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
1-1/2 cups salsa verde
1 package (8 ounces) cream cheese, cubed
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas (6 inches)
Fresh cilantro leaves or jalapeno pepper slices

1
Preheat oven to 350u00b0. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan.
2
In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.
3
Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese.
4
Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cheesy Seafood Enchiladas

How did you like this recipe?