Shrimp And Scallop Enchiladas With Tomatillo Cream Sauce Recipe

Name: Shrimp And Scallop Enchiladas With Tomatillo Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 shallot minced; 1 clove garlic; 1 jalapeno seeded and minced; 1 pound shrimp peeled, deveined and chopped; 8 ounces bay scallops; 1/4 cup dry white wine; 1/4 cup heavy cream; salt; pepper; 24 corn tortillas; 1 1/2 pounds tomatillos; 1 tablespoon olive oil; 2 tablespoons shallot minced; 3 cups heavy cream; 1/2 cup sour cream; salt; white pepper; 8 ounces monterey jack cheese; 4 ounces goat cheese crumbles

Servings: persons

2 tablespoons olive oil
1 shallot minced
1 clove garlic
1 jalapeno seeded and minced
1 pound shrimp peeled, deveined and chopped
8 ounces bay scallops
1/4 cup dry white wine
1/4 cup heavy cream
salt
pepper
24 corn tortillas
1 1/2 pounds tomatillos
1 tablespoon olive oil
2 tablespoons shallot minced
3 cups heavy cream
1/2 cup sour cream
salt
white pepper
8 ounces monterey jack cheese
4 ounces goat cheese crumbles

1
Saute shallots, garlic and jalapeno in olive oil until soft, but not brown, about 1 minute. Add chopped shrimp and scallops until shrimp are slightly pink. Add white wine and simmer until wine is almost evaporated. Pour in cream to moisten the filling and remove from heat. Transfer the mixture to a bowl to stop the cooking.
2
Spoon onto corn tortillas and roll into cigar shape. Line them up in a large baking dish or small individual dishes.
3
Roast tomatillos in a 400 degree ove until the skins split, but not too brown. Remove from oven and cool. Puree in a food processor or blender.
4
Saute shallot in olive oil until translucent, about 2 minutes. Add heavy cream and sour cream. Simmer until slightly thickened. Add tomatillo puree. Season with salt and white pepper to taste.
5
Pour over rolled enchiladas. Sprinkle with Monterey Jack cheese and goat cheese.
6
Bake at 400 degrees until sauce is bubbly around the edges and tortillas are golden brown. About 15 minutes. Do not over cook.

1796

kcal

Calories

121

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 shallot minced, 1 clove garlic, 1 jalapeno seeded and minced, and more.

Yes, Shrimp And Scallop Enchiladas With Tomatillo Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Scallop Enchiladas With Tomatillo Cream Sauce

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