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Susans' Seafood Enchiladas

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Serves 6 (2 enchiladas) | Prep Time | Cook Time

Why I Love This Recipe

Adapted from Susan Doerflinger, hence the name…

Ingredients You'll Need

12 white corn tortillas

8 oz salmon torn into small pieces

8 oz crab claw meat

6 oz shrimp, cut into small pieces

1 tbsp olive oil

2 green spring onions,chopped

salt & pepper

2 cups grated monterey jack cheese

1-2 cups sour cream

12-16 oz salsa verde (store bought or see recipe below)


If making, prepare salsa verde and keep refrigerated.

Pre-heat oven to 400 degrees & grease 9×13 baking dish

Heat large skillet over medium high heat. Add 1 tbsp oil. Cook seafood just until done.

To make filling, toss together 1/2 cup salsa verde, 1/2 cup cheese with seafood and green onion. Season.

Microwave tortillas briefly to soften. Coat one side of tortilla with salsa verde.

Place about 1/4 cup filling on each tortilla and roll up loosely. Place seam side down in baking dish.

Sprinkle all with remaining cheese and cover loosely with foil.

Bake for 15 minutes, then uncover and bake for 5 minutes longer.

To serve, spoon some of the extra salsa and sour cream on each.

Salsa Verde

12 fresh tomatillos, chopped, about 3 cups. (discard husks)

1 small red onion chopped roughly.

3 large garlic cloves, peeled and roughly chopped

2 large Anaheim green peppers (mild) seeded & chopped roughly

1 large jalapeno chili, seeded & chopped.

1/2 cup cilantro, roughly chopped

salt to taste

Put all above into food processor until coarsely chopped. Season to taste.

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