Aubrey’s Southwestern Seafood Enchiladas

seafood enchiladaI’ll be honest: I’m not a seafood person, but this dish made my mouth water. It features a cream sauce instead of a red sauce, creating a mellow blend of flavors (and fills your place with a cheesy aroma instead of a fishy one, which is an added bonus!).

Make sure you eat this sparingly, though, because it’s really rich. Pace yourself, or this meal could prove the phrase, “too much of a good thing!”

Utensils required: oven, stovetop, oven mitts, frying pan, heat-resistant stirring spoon (a silicone spoonula works), casserole dish (AKA a 9-inch by 13-inch pan), knife for chopping scallions


– 1 pound of jumbo shrimp

– 1 pound of imitation crab meat

– 1 pound of scallops

– About three stalks of scallions

– 1 small carton of heavy cream (one pint)

– 1 jar of Pico de Gallo (can substitute a jar of fresh salsa, as long as you drain the juice out first)

– 2 cups of shredded cheddar cheese

– 4 tablespoons of butter

– 1 teaspoon cumin

– 1 teaspoon red pepper

– 1 package of large, flour tortillas

Time commitment: 40-50 minutes

Steps (serves 6-8):

1. First things first: preheat your oven to 350 degrees.

2. Next, grab a pan and put in four tablespoons of butter and the seafood. Toss in the cumin and red pepper, just to add a little flavor to your dish. Let it cook on medium heat until the scallops become an opaque white and the shrimp will be pink. Thanks to the cumin and red pepper, they’ll take on an orange-y hue as well, so don’t worry if that happens. It means you’re on the path to a delicious meal.

Note: Don’t drain the seafood juices! They’re going to be used in Step 5.

3. Turn off the heat and grab the tortillas and a casserole (13″x9″) dish. Take a tortilla, fill it with the seafood mixture, roll it up and stick it in the dish. Place all of the enchiladas so that they fit snugly next to each other — this way they won’t be as likely to fall apart.

4. Put the enchiladas in the oven for 8-10 minutes, just to heat everything up.

5. In the meantime, chop up the scallion stalks and add them to the pan full of seafood juices. Then pour in the carton of heavy cream and add the pico de gallo and shredded cheese. Heat it on the stovetop over medium heat, stirring the mixture until it’s well-blended.

6. Take it out of the oven and pour the sauce on top so that it coats all of the enchiladas. Now all you have to do is wait a few minutes for it to cool and then you’re ready to eat it!

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