Pescado (Seafood) Enchiladas

RICH & DELICIOUS!!

 
Ingredients:

16 DIEGO'S WHITE CORN TORTILLAS
2 medium onions, coarsely chopped
1 can or jar (1 cup) mild green chillies, (found in your Market’s Mexican section)
1 1/2Tbs. butter or margarine
1/2 Kilo crab meat (if available, imitation crab meat may be substituted)
1/2 kilo tiny shrimp
1 cup canned black pitted olives, drained and halved
1/2 kilo, plus 2 cups, extra-mild tasty cheese, shredded
1/2 kilo, plus 2 cups, cheddar cheese, shredded
1 cup whole milk
1 cup cream
1 cup sour cream
1/2 cup butter, melted
1 1/2 tsp. garlic powder
salt and pepper to taste

 
 
Preparation for Enchilada filling:

Sauté onions and chillies in butter or margarine until the onions are transparent. Remove from heat and add the crab, shrimp and olives.
Combine the 1/2 kilos cheddar and mild cheeses for filling inside enchiladas. Stir the cheeses for filling into the seafood mixture.
Mix together and set aside the 4 cups of cheeses for the topping

Preparation for sauce:

(Prepare sauce just prior to baking and serving). In a saucepan, combine the milk, cream, sour cream, melted butter, oregano, garlic powder and salt and pepper. Stir often over medium heat until warm and blended. Keep warm.

Preparation for Enchiladas:

Place the tortillas on a baking sheet and coat each side with vegetable spray. Bake in 150c for 4 minutes, or until just soft. Remove and stack the tortillas, have the seafood/cheese filling, sauce and cheese for topping arranged assembly-line style to but together the enchiladas. Place some of the seafood mixture down the center of each tortilla and roll up and place seam side down in a greased casserole dish. (*see note at bottom) Once all the enchiladas are filled and ready to bake, pour the sauce evenly over them. Sprinkle the top of all the enchiladas with the reserved shredded cheese. Bake at 180c for 30 minutes.
Other Notes To cut down on the cooking time the day of your dinner party, at this point you can make a day or 2 ahead and refrigerate. Or, if you are making extra you can freeze for another meal.
If you wish, garnish with avocado slices and black olives.