Seafood Enchiladas with shrimp and scallops are the perfect way to celebrate Seafood Month,
Seafood Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 garlic clove minced
- ½ cup chunky salsa
- ¼ cup cilantro chopped
- 2 tablespoon lime juice
- 1 teaspoon cumin
- ½ lb scallops quartered
- ½ lb cooked salad shrimp
- 8 oz cream cheese cubed
- 1 cup Monterrey jack cheese shredded
- 12 small corn tortillas
Introduction
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- Preheat oven to 350°
- Lightly spray a 9x13 baking dish with cooking spray
- Heat oil in a large skillet over medium heat
- Add onion and garlic and cook about 5 minutes
- Add scallops and saute for about 5 minutes or until cooked through.
- Add salsa, cilantro, lime juice, and cumin
- Add cream cheese cubes and half of the Monterrey Jack, stirring until cheese is melted
- Remove from heat and stir in shrimp
- Divide the filling evenly between the tortillas, rolling them and placing seam side down in the prepared baking dish.
- Top with any leftover sauce, then the remainder of the cheese
- Bake 15-20 minutes or until lightly browned
- Garnish with cilantro or parsley
