Seafood
Enchiladas
   
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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INGREDIENTS:
Corn Tortilla's
Enchilada Sauce
Bit of Vegetable Oil
Alfredo Sauce (Butter, Heavy Whipping Cream, Salt, Pepper)
Cooking Sherry (fermented, NOT distilled)
Shrimp (cooked, diced/cut up)
1 Celery stalk (peeled, diced very fine)
Notch Butter
Velveeta Cheese
Any type of Mexican White Cheese (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. 350*F, until cheese on top
melts, a few minutes.