The recipe I made tonight was from bhg.com which I found through Pinterest.(http://www.bhg.com/recipe/seafood-enchiladas/?socsrc=bhgpin041513shrimpenchiladas&page=10&crlt.pid=camp.r2v7wLjRvs5P) This recipe is not one for a novice or someone in a hurry to get a meal completed. It took about 99 minutes from start to finish. The effort was worth it as the whole family gave it a thumbs up! I tried to make it gluten free by using corn tortillas and GF flour. I didn't have any milk, but did have cream so my version has a few more calories! If you are feeling adventuresome, I suggest giving this recipe a try!
Thaw shrimp and halibut, if frozen. Peel and devein shrimp. Rinse shrimp and halibut; pat dry with paper towels. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large saucepan combine the water and 1/4 teaspoon salt; bring to boiling. Add shrimp; cook for 1 to 3 minutes or until shrimp are opaque, stirring occasionally. Rinse with cold water; drain and chop. Set aside.
In a large nonstick skillet heat oil over medium heat. Add sweet pepper, chile peppers, and onion; cook for 5 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook for 1 minute more. Remove from heat. Stir in shrimp and fish.
Meanwhile, stack tortillas; wrap tightly in foil. Bake about 10 minutes or until heated through. For sauce, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, flour, 1/4 teaspoon salt, and the black pepper. Gradually beat in milk until smooth.
Add 1/2 cup of the sauce to the shrimp mixture. Divide shrimp mixture among tortillas, spooning the shrimp mixture near one side of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in prepared dish. Pour the remaining sauce over the enchiladas. Bake, covered, about 35 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with green onions before serving.