Recipe - Chipotle Seafood Enchiladas

1/3 pound Bay scallops
2/3 pound Small shrimps (like the
little salad shrimps)
One half pound Crab (I use the fake stuff)
6 ounce Cheddar/colby cheese
6 ounce Monterey jack cheese
12 Corn tortillas

SAUCE
Three fourths cup Onion; minced
2 teaspoon Fresh minced garlic (ok;
make that 1T ;^)
1 pt HalfAndhalf
2 tablespoon Chipotles en adodo;
blenderized (for you CHs,
use 3. Or 4.) (up to 3)
One fourth teaspoon Dried ground corriander
One half teaspoon Dried mexican oregano
1 tablespoon Dried parsley
Salt & pepper to taste
Fresh cilantro to taste (not
much a few leaves is
fine)

Preheat the oven to 400degF. In a baking dish (I use one that's about
10"x10"), roll up some of each of the seafood and cheeses in the tortillas
and put them in the pan. When you're done, they should be a fairly tight
fit. I usually have a bit of the seafood left and about half the cheese
left after doing this. Using all the seafood's ok but you _must_ reserve
some of the cheese for later. Sprinkle the remaining seafood on the top of
the enchiladas. If I have a tortilla or two left over, I tear those up and
put on the top, too.
Saute the onion and garlic in a little bit of oil until fragrant in a small
saucepan. Add the rest stuff and simmer for 510 minutes. I usually do this
while I'm rolling the enchiladas and it works out well.

Pour the sauce over the enchiladas and sprinkle the remaining cheese over
the top. Bake for about 30 minutes (I kick the oven up on broil for a
couple of minutes at the end to brown the cheese slightly if it's not
already). Remove from oven and let sit for about 10 minutes. Garnish with a
little fresh cilantro and enjoy!

Posted to CHILEHEADS DIGEST V4 #135 by "Jody L. Baze"
jody@BlueSkyTours.COM on Sep 25, 1997