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How To make Seafood Enchiladas with Cream and Tomatillo S
1 pk Flour tortillas large
Filling 1 pk Imitation crab meat thawed
1/2 pk Mexican Natural Cheese
( or Farmers Cheese) 7.5oz 6 oz Cream cheese
1 T Lemon juice
2 t Cumin powder
3 Scallions chopped with some
Of green tops Cream Sauce 2 T Flour
1/4 c Margarine or butter
( you can use non fat) 1 pk 8oz nonfat yogurt plain
1 pk 8oz nonfat sour cream
1 sm Cn evaporated milk skim
1/2 Bunch fresh corriander chop
2 cl Garlic minced
1 sm Onion finely chopped
1 t Cumin powder
Salt and pepper to taste 2 t Lemon pepper
Tomatillo Sauce 10 Fresh tomatillor or more
To taste 1 sm Onion chopped
Salt and pepper to taste Garnish 1 Red bell pepper chopped
Or jar of pimiento chopped 1. Prepare filling. Cream cheeses in food processor,
transfer to bowl and add remaining ingredients stirring gently. 2. Prepare Cream Sauce: melt butter in saucepan and add garlic and onion stirring gently till transparent. Add flour and stir to make a roux. Add liquids and stir gently until it thickens.Add 1/2 bunch cilantro chopped. I used no salt in this. 3. Tomatillo Sauce: peel skins from tomatillos and
wash them. Put in a cup of boiling water in saucepan and cook until tender with onion. Add salt and pepper to taste. Transfer to food processor with liquid and add liquid if needed. 4. Put a dollop of filling on a flour tortilla and
fold up into a little package. I did not roll these but folded each long end in and then the short ends and put in greased casserole seam side down. Continue until all filling and tortillas are used. 5. Cover with cream sauce.
6. Top with tomatillo sauce.
7.. Sprinkle chopped red bell pepper or pimiento on
top of tomatillo sauce to decorate. 8. Bake at 350 until bubbly and cheese is heated
through These are to die for and as low fat as I could make them. Emilie rwsm05a -----
How To make Seafood Enchiladas with Cream and Tomatillo S's Videos
Seafood Enchiladas With Green Sauce - Crab and Shrimp
Ingredients:
* Salt
* Black Pepper
*Creole Seasoning
*Old Bay Seasoning
*Monterey Jack Cheese (shredded)
*Cotija Cheese
*Corn Tortilla (super size)
*Tomatillo (20 small or 10 to 15 Large)
*1 Jalapeno
*1/2 lime ( for lime juice)
*Cilantro
* Half an Onion
* 2 Cloves of Garlic
*2 to 3 Avocados
*1/2 to 1 LB of shrimp
*1 Can of Lump Crab Meat
Directions
1. Preheat oven to 350 degrees F on bake
2. Remove skin from tomatillos and clean
3. Cook tomatillos for 10 to 15 minutes or until lightly brown
4. Fry tortillas and set aside
5. Place tomatillos, cilantro, garlic, onion, lime, salt (to taste), pepper (to taste), and lime juice in a blender and blend until you create a smooth green sauce.
6. Cook green sauce in pan for about 10 to 15 minutes
7. Lightly season crab with Old Bay seasoning. Then lightly season shrimp with creole seasoning.
8. Prepare enchiladas by placing sauce, seafood, and cheese in tortilla and roll together
9. Add sauce and cheese on the top of the enchiladas. Cover with foil and bake in the oven for 25 minutes
10. Once done baking, place sliced avocado, cilantro, and cotija cheese on top for presentation
Enjoy! :)
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ENCHILADAS SUIZAS | How To Make Enchiladas Suizas
Today I am making delicious enchiladas suizas for dinner. These are chicken enchiladas smothered in a tomatillo salsa cream sauce with melted cheese. The recipe is simple, easy and delicious!
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How To Make Enchiladas Suizas
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ENCHILADAS DE CAMARON / SHRIMP ENCHILADAS *GREEN SALSA
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I made Enchiladas de Camaron !
I hope you guys enjoy this video!
don't forget to subscribe, like, and comment :)
#shrimp
#shrimpenchiladas
#mexicanfood
#Mexican
#spicy
#mexicanshrimp
#enchiladas
#greensalsa
#food
#goodfood
#enchiladasdecamaron
#Camaronchileverde
#salsadejalapeno
#jalapeno
BEST SHRIMP ENCHILADAS
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How to Make a Traditional Salsa Verde ✅ #salsa #salsaverde #fajitas #carneasada #tacos
SHRIMP ENCHILADAS / How to make / BEST ROASTED POBLANO CREAM SAUCE ❤
SHRIMP ENCHILADAS in A ROASTED POBLANO CREAM SAUCE have become more popular than ever, whether rolled in the traditional way or made casserole style they are sure to please. SHRIMP ENCILADAS are a treat and a sure way to get away from the traditional chicken or beef recipes. I make them by gently frying a corn tortilla then stuffing them in partially cooked shrimp and my delicious SALSA FRESCA with freshly grated Monterey jack cheese and then topped with my delicious ROASTED POBLANO CREAM SAUCE and more grated Monterey jack cheese on top then baked in a 375° oven for approximately 25 minutes till bubbly, you will never be dissapointed.
INGREDIENTS
1 LB.large shrimp (shelled and deveined)
5 POBLANO peppers
3 TOMATILLOS
1 serrano pepper
small bunch cilantro
1/4 small onion
2 large garlic cloves
1 Tbsp Chicken bouillon
1/4 tsp ground cumin
1/2 tsp salt (you decide)
1/2 tsp black pepper (you decide)
2 C. Chicken broth
4 Tbsp butter (divided)
1 C. heavy cream
Salsa fresca
1/2 tsp onion powder
1/2 tsp garlic powder
freshly grated Monterey jack cheese (as needed)
SALSA FRESCA
1/2 C.CHOPPED ONIONS
1/2 C. DICED TOMATOES
1/2 C. CHOPPED CILANTRO
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.