Seafood
Enchiladas
          INGREDIENTS:
Corn Tortilla's
Enchilada Sauce
Bit of Vegetable Oil
Alfredo Sauce
(Butter, Heavy Whipping Cream,
Salt, Pepper)
Cooking Sherry
Shrimp
(cooked, diced/cut up)
1 Celery stalk (peeled, diced very fine)
Notch Butter
Velveeta Cheese
Any type of Mexican White Chees
e (or you
can use Brick, Mozzerella, Swiss, etc)
Diced Green Chili's (optional)

         DIRECTIONS:
Sauté diced Celery in a bit of Butter till soft. Add
cut up Shrimps and sauté a minute more. Add
Heavy Whipping Cream, Salt and Pepper to this
so you're making an Alfredo sauce. While this
simmers, get everything else ready.

























Slice your Cheese. Add a dash of Cooking Sherry
to Alfredo sauce. Simmer till thick, remove from
heat, let cool a bit.

















Remove Shrimp from sauce and set aside. At this
point, you can use the Shrimp with the Alfredo
sauce as a topping or, add a dash of Enchilada
sauce to the Shrimp....or do both!!


















Line the baking pan with some oil spray and a
dab of Enchilada sauce and add water to thin out.
This will help prevent the Enchiladas from
sticking. Coat each side of the Corn Tortilla with
Enchilada sauce and fry QUICKLY on both sides
with a dab of Vegetable Oil in the non stick saute
pan. Use tongs to remove, and use 2 Tortillas per
Enchilada. You have to be quick and not fry too
long or they will stick and fall apart.





































Put Shrimp & your Cheese choice in Tortilla, roll
and place in baking pan seam side down about
1/2 inch apart. Shwoosh the pan so the
Enchiladas wriggle around. This gets some of the
sauce underneath it so it doesn't stick while
baking.
Top with left over Alfredo sauce & White
Cheese OR with Enchilada sauce and
Velveeta Cheese. Bake till Cheese melts,
serve.
You can also top with (canned) diced Green
Chili's.
If using
JUST Alfredo sauce, you'll want to
reserve some of the Alfredo sauce to
pour on top when it is done baking.
   
NOTE:
You can use canned Enchilada Sauce if you
prefer. The homemade recipe is
HERE. For 6-8
Enchiladas for this recipe, you'll need
at least 2
cans (12-16 oz each.)

If you want, you can top with
ALFREDO sauce.
The recipe is
HERE.

If you buy raw Shrimp, you can cook it in several
ways:
  • Peel off shells
  • Devein: On the curvy outside of the
    Shrimp, run a knife and remove the dark
    "line", rinse in cold water
  • Boil in water till just barely white
  • Sauté in a bit of Butter (as suggested here
    in this recipe)
  • If small enough, put in microwave in a bowl
    with a bit of water and nuke for a minute or
    two, till lightly white.
  • Or purchase and use already cooked
    Shrimp!!

You can use just about any type of Seafood/Fish
that
has been cooked for this recipe. Just make
sure it's cut up/diced into small pieces. Try
(imitation) or real Crab, sautéed Bay or Sea
Scallops, Red Snapper, Orange Roughy...etc.

CHICKEN:
If you have leftover Chicken, thick sliced deli
Chicken, or even Chicken in a can, you can use
this as well and make CHICKEN ENCHILADAS.
Again, just make sure you dice/cut it up into small
pieces, preferably "pulled"/shredded.

FRYING TORTILLA'S:
You have to be quick and fast and flip them. A
dab of Oil helps. This should only take a few
SECONDS. If you fry them too long, they will fall
apart.
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