Creamy shrimp & scallop enchiladas baked in corn tortillas with melty cheese.
Seafood Enchiladas
Ingredients:
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- ½ cup chunky salsa
- ¼ cup chopped cilantro (plus more for garnish)
- 2 Tbsp lime juice
- 1 tsp ground cumin
- ½ lb scallops, quartered
- ½ lb cooked salad shrimp
- 8 oz cream cheese, cubed
- 1 cup shredded Monterey Jack cheese
- 12 small corn tortillas
Instructions:
- Preheat oven to 350°F. Lightly spray a 9×13 baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook about 5 minutes until softened.
- Add scallops; sauté about 5 minutes until cooked through. Stir in salsa, cilantro, lime juice, and cumin.
- Add cream cheese and ½ cup of the Monterey Jack; stir until melted and creamy.
- Remove from heat and fold in shrimp.
- Divide filling among tortillas, roll up, and place seam-side down in baking dish.
- Pour any remaining sauce over the top and sprinkle with remaining cheese.
- Bake 15–20 minutes until heated through and lightly browned.
- Garnish with additional cilantro or parsley before serving.
