That said, I love to eat. I especially love to eat Mexican food. Six years ago I moved from Washington, DC to Fresno, in the California central valley, and learned, finally, what good Mexican food really is.
But , I am trying to eat healthy now, and most Mexican food, simply cannot be squeezed into my 1800 calorie a day meal plan. I can't give up the meal plan, because it has helped me lose 15 pounds since I started this blog, so, for the most part, I have to give up heavier, cheese laden foods, which includes a lot of Mexican food, unfortunately. So, when I find a dish that is healthier, tasty, and includes some of my favorite Mexican food flavors, I'm all over it like fur on a weasel.
This, is that type of dish. It is very delicious. The Seafood Enchiladas are very, very, good, and the Salsa Verde recipe is, to use my daughter's vernacular, the bomb! - and, it is pretty easy.Both recipes can be found below.
I like these Seafood Enchiladas served with some light sour cream (an additional 45 calories per serving), a quarter of a sliced avocado (an additional 50 calories per serving), vegetarian refried beans (an additional 125 calories per serving), and occasionally, mexican rice.
Today, I opted for the refried beans, with a little Salsa Verde mixed in to them to smooth them out a little bit, and to give them a little bite.
So, enough of the chit chat, let's get right down to it, and make these bad boys.
To start, preheat the oven to 350 degrees.
First things first, the seafood needs to be cooked. Rinse the sea scallops and pat them dry with a paper towel. Place on a plate, and season both sides with garlic salt and pepper.
Using a non-stick pan (like this: Scanpan Pro IQ Nonstick Skillet, 8"), heat over medium high heat, and spray with a canola cooking spray. When the oil is hot, place the scallops in the pan, they should sizzle. Reduce the heat to medium and cook for 2.5 minutes per side. When done, place on a cutting board to cool. Re-spray the pan with canola oil, drop in shrimp, and season with garlic salt and pepper. Saute quickly, tossing to turn, until the shrimp are just pink. Remove from heat, and place them on the cutting board to cool as well. Finally, re-spray the pan again and add the crab. Saute the crab briefly, to warm it and to absorb any seasoning left in the pan, and then move the crab to a bowl.
Next spray the pan again, and start toasting the 6" corn tortillas to soften them. Toast each side for about 30 seconds a side, re-spraying as needed.
Once all the ingredients are ready, it is time to assemble the enchiladas. First, pour some Salsa Verde in the bottom of the pan. Next, dip a tortilla in the Salsa Verde, flip it and dip again, so that both sides are covered. Next, place a small amount of shredded mexican blend cheese down the middle of the tortilla, add a layer of crabmeat, 4 or 5 scallop pieces, and 4 or 5 shrimp pieces on top of the crab. Finally, roll the tortilla as tight as possible, and slide it into the side of the pan, seam side down.
Once all of the tortillas are rolled and in place, pour more Salsa Verde over the top cover with cheese, tent with aluminum foil (so the cheese doesn't stick to the foil and look ugly when the foil is removed), and place in the preheated oven for 15 minutes.
After 15 minutes, remove the foil, and cook for 5 more minutes so that all the cheeses is melty and bubbly.
It is delicious!
Seafood Enchiladas Verde
Serves: 4-6
Ingredients:
12 oz Crab
meat
6-8 Sea
Scallops, rinsed
6 Shrimp,
medium, rinsed and de-veined
12 6”
Corn tortillas
1 Cup Grated
Colby Jack cheese
1.5 Cups Salsa Verde (See recipe below)
Sprinkle Garlic Salt and pepper on both sides of the
scallops, and over the shrimp. Coat a
nonstick pan with cooking spray, and sear scallops over medium high heat for 2
minutes a side, and set aside to cool.
Re-spray the same pan, and sauté the shrimp until just pink, and set
aside. Spray the pan again, and warm the
crab meat
Once the seafood is cooked, let it cool for a few minutes
and then cut it into bite-sized pieces.
Preheat your oven to 350 degrees.
Working with one corn tortilla at a time, heat a pan with a
little oil, and pan-fry them briefly, to make them more pliable.
When it is time to assemble, spray a 9x13 pan with cooking
spray and pour some salsa verde in the bottom of the pan. Begin by dipping a tortilla in the sauce,
turning it to coat it, and then sprinkling grated cheese down the center, and
topping it with chunks of cooked crab, scallop and shrimp. Roll the tortilla as tightly as possible and
place in a tight row in the pan.
Continue the process until you fill the pan.
Once the pan is filled with rolled enchiladas, pour salsa
verde over the top to cover the tortillas, and sprinkle the enchiladas with
grated cheese.
Cover very loosely, tented slightly, with foil, and bake for
12 minutes, or until the cheese begins to melt.
Finish by removing the foil, and let the cheese cook until it is bubbly
and the enchiladas are light golden brown.
About 5 more minutes
Serve them warm with vegetarian refried beans, avocado
slices and light sour cream.
Salsa Verde
Makes about 48 oz, with a 2 Tbs portion size.
1 Lb Tomatillos,
husked
4 Serrano
peppers, roasted, seeded, and diced
1 tsp Salt
6 Garlic
cloves, crushed
1 White
onion, roughly chopped
1 bunch Cilantro
2 Cups Water
1 Lime
In a medium pot, place in the first six ingredients.
Add the water; bring to a boil over high heat. Once boiling, reduce heat to medium low, and
simmer for 15 minutes.
After 15 minutes, remove the pot from the heat, and add the
juice of 1 lime.
Use an immersion blender to to puree the ingredients until
almost smooth. If an immersion blender
is unavailable, a regular blender will do.
Let the Salsa Verde cool to room temperature.
I recommend storing it in canning jars in the refrigerator.
This makes an awesome salsa for enchiladas, a great dip, and
a wonderful marinade for pork.
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