Enchiladas. Rolled or layered? I have to admit that I prefer mine rolled. I know in the end that the flavors are still the same, but I guess it’s the more traditional way that I prefer. For today’s blog post, I actually prepared these seafood enchiladas both rolled and layered. When cooking for more than four people, I prefer a layered casserole for enchiladas. Unfortunately, I don’t have many pictures of this recipe. It’s one of those older recipes I found in my stash and thought I would share it. Most of our family meals were cooked, low and slow on the stove top. On occasion the grill or crockpot. The oven was reserved for the best ever costillas de puerco(pork ribs) in chile ancho sauce or Mom’s holiday turkey. I was not familiar with casserole recipes until I moved to Texas. I remember attending a holiday party one year and the dining room table was a filled with casserole dishes! All kinds! But unless someone was there to tell you what was in them, you were going in not knowing, lol! It was fun! But there are those days when the right ingredients just fall into place and you just know that a warm, bubbly casserole wil make the perfect meal. Whichever way you prefer, if you enjoy seafood and enchiladas , you should try this dish. Shout Out to my sweet sister-in-law Janet Lynn(from Texas), who prepares the best casseroles! #foodieforlife #enchiladas
Yields 4-6 servings
For Cheese Sauce:
4 tablespoons butter
4 tablespoons flour
4 cups milk
1/4 teaspoon salt
1/4 teaspoon white pepper
8 ounces Monterey jack, shredded
4 ounces grated Cotija or Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 serrano pepper, minced
1/2 cup poblano pepper, diced
1/2 cup red bell pepper, diced
10 ounces cooked shrimp, chopped
4 ounces lump crab, flaked
*4 ounces lobster meat, chopped
1/2 cup sour cream
1/2 cup cheese sauce
Juice of 1 key lime or 1/2 regular lime
1/3 teaspoon white pepper
1/3 teaspoon salt
1/4 cup cilantro chopped, more for garnishing
1/4 cup green onions chopped, more for garnish
2 cups zucchini, sliced into thin rounds
1 teaspoon lemon pepper seasoning
You will also need:
12 corn tortillas
1 1/2 cups your favorite guacamole
1 cup your favorite salsa
Directions For Layered Casserole:
1. Melt the butter in saucepan, whisk in the flour and cook for 1 minute. Whisk in the milk and stir until there are no lumps. Season with salt and white pepper. Continue cooking at low/medium heat until sauce thickens. Add 2 cups jack cheese and 1/4 cup cotija or parmesan cheese, stir to melt, taste for salt. Cover and remove from heat. Preheat oven to 375ºF.
2. In a large skillet, heat 2 tablespoons olive oil to medium heat. Add the garlic, serrano, poblano, and red bell pepper. Season lightly with salt and pepper and cook for 4-6 minutes. Lower the heat. Add the shrimp, crab, lime juice, 1/2 cup reserved cheese sauce, and sour cream. Stir well to combine, taste for salt and pepper. Remove from heat and fold in the cilantro and green onions.
3. Lightly spray an 8×8 casserole dish with oil. Start with a layer of cheese sauce (about 1 cup), add 4 corn tortillas to cover the bottom. Add just enough cheese sauce to cover tortillas. Add all the sliced zucchini and season with lemon pepper seasoning. Add half of the seafood mixture from pan.
4. Repeat the layering (minus the zucchini) until you end up with sauce as the top layer. Top with remaining jack cheese. Bake uncovered for 35 to 40 minutes, then broil for just a minute to brown the cheese slightly. Let the casserole cool for a good 20 to 25 minutes before you cut into it. Garnish with guacamole, salsa, thin sliced red or green onions, radishes and cilantro.
For Rolled Enchiladas:
Brush tortillas with olive oil. Cook on preheated griddle pan for 20 seconds per side. Fill and roll. Add just enough cheese sauce to cover the bottom of a baking dish. Add the rolled enchiladas. Top with cheese sauce and cheese. Bake in preheated 350 degree oven for 25 to 30 minutes or just until cheese melts. Broil for a minute.
Tips~ You can saute the sliced zucchini and serve it on the side.