These enchiladas are somewhat sacred around our house, as there are many memories tied up in them -- not to mention the fact that they're delicious! I made this for the first time in college, when I moved in with a friend of mine. There were leftovers -- and we both got up and finished them off at 2 in the morning. I have since broken in every apartment/house I've lived in by making this as a first meal.
Seafood Enchiladas
1/4 stick of butter
2 cups skim milk or evaporated skim milk
1 T or so cornstarch mixed with enough water to make thin paste
1-2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp white pepper
salt to taste
~6 oz button or cremini mushrooms, chopped
1/2 medium onion, chopped finely
12 oz lump crab or imitation crab
1/2 cup frozen corn (optional)
1/2 bag frozen popcorn or other cooked shrimp (optional)
8 large flour tortillas
mozzarella (or Monterey Jack) cheese
paprika or cayenne
cilantro
Melt the butter in a medium saucepan over medium heat. When butter is melted, add milk and bring to a slow boil. Add cornstarch and stir until thickened. Sauce should be thick, but pourable. Season with cayenne, cumin, pepper and salt (to taste). Reserve.
Saute onions in a scant amount of olive oil or butter. Add mushrooms when onions are partially cooked. When mushrooms begin to lose their moisture, add crab to mixture (as well as corn and shrimp if using). Cook until warmed.
Preheat oven to 350ºF.
Cover bottom of lightly greased 9x13 baking pan with about 1/2 cup or so of the white sauce. Fill each tortilla with a couple scoops of crab/mushroom mixture, ~2 T mozzarella cheese, and 1-2 T of white sauce. Roll into traditional enchilada shape and lay in pan. When all tortillas are filled, pour extra sauce over the top of the enchiladas. (You can thin the sauce with a bit of milk if leftovers seem scant.) Top with cheese. Cover the pan and bake for 15-20 minutes or until heated through. You may remove the cover for the last 5 minutes of baking.
Sprinkle with paprika (or cayenne). Serve with sour cream and cilantro.
1/4 stick of butter
2 cups skim milk or evaporated skim milk
1 T or so cornstarch mixed with enough water to make thin paste
1-2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp white pepper
salt to taste
~6 oz button or cremini mushrooms, chopped
1/2 medium onion, chopped finely
12 oz lump crab or imitation crab
1/2 cup frozen corn (optional)
1/2 bag frozen popcorn or other cooked shrimp (optional)
8 large flour tortillas
mozzarella (or Monterey Jack) cheese
paprika or cayenne
cilantro
Melt the butter in a medium saucepan over medium heat. When butter is melted, add milk and bring to a slow boil. Add cornstarch and stir until thickened. Sauce should be thick, but pourable. Season with cayenne, cumin, pepper and salt (to taste). Reserve.
Saute onions in a scant amount of olive oil or butter. Add mushrooms when onions are partially cooked. When mushrooms begin to lose their moisture, add crab to mixture (as well as corn and shrimp if using). Cook until warmed.
Preheat oven to 350ºF.
Cover bottom of lightly greased 9x13 baking pan with about 1/2 cup or so of the white sauce. Fill each tortilla with a couple scoops of crab/mushroom mixture, ~2 T mozzarella cheese, and 1-2 T of white sauce. Roll into traditional enchilada shape and lay in pan. When all tortillas are filled, pour extra sauce over the top of the enchiladas. (You can thin the sauce with a bit of milk if leftovers seem scant.) Top with cheese. Cover the pan and bake for 15-20 minutes or until heated through. You may remove the cover for the last 5 minutes of baking.
Sprinkle with paprika (or cayenne). Serve with sour cream and cilantro.
3 comments:
I have not had seafood enchiladas.
Oh my, they look so creamy and delicious!
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