Seafood Enchiladas con Queso

Creamy enchiladas with just a bit of zip! Use your food processor to make this in a snap. Serve on plate decorated with a dollop of guacamole and a dollop of sour cream.

• Preparation Time: 60 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 50 mins
• Calories: 502 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup butter
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 2 cloves garlic, minced
• 2 cups shredded Monterey Jack cheese
• 1 pinch ground white pepper
• ½ cup chopped green onion
• 1 ½ cups half-and-half
• ¼ cup minced red bell pepper
• ½ pound bay scallops
• 1 tomato - peeled, seeded, and chopped
• ¼ teaspoon cayenne pepper, or to taste (Optional)
• ½ cup minced yellow onion
• ¼ cup minced green bell pepper
• ½ teaspoon dried Mexican oregano
• 1 jalapeno pepper, minced (Optional)
• 1 Anaheim pepper, seeded and minced
• 1 pound medium shrimp, peeled, deveined, and halved lengthwise
• 12 (9 inch) flour tortillas

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.

Step 3

Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.

Step 4

Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.

Step 5

Stir sour cream into the sauce.

Step 6

Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.

Step 7

Stir 1 chopped tomato and half the cream sauce into shrimp mixture.

Step 8

Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.

Step 9

Pour remaining sauce and any remaining shrimp mixture and over enchiladas.

Step 10

Cover baking pan with aluminum foil.

Step 11

Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.

Step 12

Return baking dish to oven; bake until cheese is melted, about 5 minutes.

Step 13

Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.