Recipe: Creamy Shellfish Enchiladas

This entire recipe, from start to finish, takes no more than 30 minutes.

Serves 6

    • 2 tablespoons olive oil
    • 1 cup diced onion
    • 4 green onions, sliced thinly
    • 1 jalapeno pepper, minced (leave seeds in if you want a little more heat)
    • ½ teaspoon chili powder
    • 1 pound shrimp, shelled, deveined, and cut into ¾-inch pieces
    • 4 ounces cream cheese, at room temperature
    • 1 cup grated Monterey Jack cheese
    • ½ pound crabmeat
    • ½ cup corn kernels (from a jar or, ideally, fresh)
    • 12 medium corn tortillas
    • 1 cup enchilada sauce
    • 3 tablespoons sour cream

Preheat oven to 350 F.

Over medium heat, sauté onions, green onions, and jalapeno in a skillet until soft, seasoning generously with salt and pepper. Stir in chili powder and shrimp, stirring occasionally until shrimp is cooked through, about two minutes. Transfer mixture to a bowl and place in the freezer until slightly cooled, about five minutes.

Once cooled, add in cream cheese, half a cup of Monterey Jack, and the crab and corn. Stir, taste, and season.

Stuff tortillas with mixture and lay onto a lightly greased baking dish with sides. (If the tortillas start to break when you roll them, heat them up gently in a skillet beforehand until they become pliable.)

Mix enchilada sauce and sour cream, spread over enchiladas, and top with the rest of the Monterey Jack cheese.

Bake in the oven for about ten minutes, or until heated through. Switch on the broiler and broil two minutes, or until the tortillas are nicely browned and crispy on the top.

Serve with guacamole, sour cream, cheese, thinly sliced green onions, or nothing at all!

To read about how this recipe nearly convinced Sophie to move to California, click here.