The Pioneer Woman Tasty Kitchen
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Seafood Enchiladas

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Level: Intermediate

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Description

Wonderful enchiladas. You can use seafood of your choice or a mixture. Rich and creamy treat.

Ingredients

  • FOR THE FILLING:
  • 1 pound Cooked Seafood Of Choice Or Mixture, Shrimp, Lobster, Crab, Etc
  • 4 ounces, weight Cream Cheese
  • 1 cup Sour Cream
  • 1 cup Fontina Cheese
  • 1 cup Cheddar Cheese
  • ½ whole Onion, finely chopped
  • 1 teaspoon Freshly Ground Pepper, to taste
  • ½ teaspoons Chili Powder
  • ½ teaspoons Dill Weed
  • ½ teaspoons Cumin
  • ½ whole Lemon (just The Juice)
  • _____
  • FOR THE ASSEMBLY:
  • 4 ounces, weight Cream Cheese
  • 1 cup Half-and-half
  • 1 cup Sour Cream
  • 1 dash Ground Red Pepper
  • 15 whole Flour Tortillas
  • ½ cups Cheddar Cheese, Grated
  • ½ cups Fontina Cheese, Grated
  • _____
  • FOR THE TOPPING (optional):
  • 2 whole Tomatoes, Chopped
  • ½ whole Onion, finely chopped
  • 3 Tablespoons Chopped Cilantro (optional)
  • Salt And Pepper, to taste

Preparation

For filling, mix first 11 ingredients together well. Place a large spoonful of filling on each tortilla and roll up. Place in baking dish seam side down. Fills about 12-15 tortillas.

For sauce, place cream cheese and half and half in a sauce pan and heat on low heat stirring frequently till melted and mixed well. Remove from heat and fold in sour cream and red pepper.

Pour sauce over enchiladas. Sprinkle shredded fontina and/or cheddar cheese over the top.

Optional topping: Mix 2 chopped tomatoes, 1/2 onion finely chopped, handful of chopped cilantro (optional), salt and pepper to taste and sprinkle over the top. You can also top with small amount of your favorite salsa instead if you prefer.

Bake at 350F till hot and bubbly, approximately 15-30 minutes.

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