Thursday, November 14, 2013

Lesson in Patience: Seafood Enchiladas

The recipe I made tonight was from which I found through Pinterest.( 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!

Seafood Enchiladas:


  • 1 1/4 pounds  fresh or frozen medium shrimp
  • 8 ounces  fresh or frozen halibut, cod, tilapia, or sea bass
  • 5 cups  water
  • 1/4 teaspoon  salt
  • 2 teaspoons  canola oil
  • 3/4 cup  chopped red sweet pepper (1 medium)
  • 2 fresh poblano chile peppers, seeded and chopped*
  • 1/2 cup  chopped onion (1 medium)
  • 2 cloves  garlic, minced
  • 8 low-carb whole wheat flour tortillas
  • 4 ounces  reduced-fat cream cheese (Neufchatel), softened
  • 18  ounce carton  light sour cream
  • 2 tablespoons  all-purpose flour
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground black pepper
  • 3/4 cup  fat-free milk
  • 1/2 cup  thinly sliced green onions


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.

Measure  Place a steamer insert over the pot of hot water that cooked the shrimp.   Bring water to boiling. Place fish in the steamer insert. Cover and steam over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, adding more water as needed to maintain steam. Flake fish into bite-size pieces; set aside.
In   skil

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.

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