Shrimp and Scallop Enchiladas With Tomatillo Cream Sauce

FOODISTA
20Ingredients
65Minutes
750Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 shallot (minced)
  • 1 clove garlic
  • 1 jalapeno (seeded and minced)
  • 1 pound shrimp (peeled, deveined and chopped)
  • 8 ounces bay scallops
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • salt
  • pepper
  • 24 corn tortillas
  • 1 1/2 pounds tomatillos
  • 1 tablespoon olive oil
  • 2 tablespoons shallot (minced)
  • 3 cups heavy cream
  • 1/2 cup sour cream
  • salt
  • white pepper
  • 8 ounces monterey jack cheese
  • 4 ounces goat cheese crumbles
  • Remove All from Shopping List

    Directions

    1. Saute shallots, garlic and jalapeno in olive oil until soft, but not brown, about 1 minute. Add chopped shrimp and scallops until shrimp are slightly pink. Add white wine and simmer until wine is almost evaporated. Pour in cream to moisten the filling and remove from heat. Transfer the mixture to a bowl to stop the cooking.
    2. Spoon onto corn tortillas and roll into cigar shape. Line them up in a large baking dish or small individual dishes.
    3. Roast tomatillos in a 400 degree ove until the skins split, but not too brown. Remove from oven and cool. Puree in a food processor or blender.
    View 3 More StepsDiscover more recipes from Foodista
    Did you make this?

    NutritionView More

    750Calories
    Sodium20% DV490mg
    Fat85% DV55g
    Protein57% DV29g
    Carbs13% DV38g
    Fiber20% DV5g
    Calories750Calories from Fat500
    % DAILY VALUE
    Total Fat55g85%
    Saturated Fat31g155%
    Trans Fat
    Cholesterol245mg82%
    Sodium490mg20%
    Potassium620mg18%
    Protein29g57%
    Calories from Fat500
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A45%
    Vitamin C20%
    Calcium45%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.