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Had this for dinner tonight, and thought I would pass it on. This was put together looking at various leftovers that were sitting around. Sort of Veracruz inspired.
- 1/2 package of Trader Joe's seafood blend, thawed.
- ~12 mixed green and black olives, pitted.
- ~ 1/2 - 1 cup of chopped onion
- 3 gloves garlic, minced
- ~ 8 oz. shredded jack cheese
- 5 - 6 large tortillas
- green enchilada sauce
- ~1/4 cup olive oil
- ~ 12 grape or cherry tomatoes, halved
Stir fry Seafood blend, onion, olives and garlic until seafood blend is almost done. As necessary add olive oil to aid cooking, but use as little as possible as the other ingredients will contribute liquid as they cook. Be careful not to overcook; remove from heat before shrimp turns pink.
Form enchiladas using seafood blend, cheese and tortillas. Add about 1-1/2 tbsp of the enchilada sauce to each enchilada. Be careful not to use too much or your enchiladas will turn into a goopy mess in the end.
Put the enchiladas into a greased, oiled, or non-stick baking dish, brushing the outside of each enchilada with olive oil to keep them from sticking together.
When the baking dish is filled with enchiladas, top the enchiladas with more green enchilada sauce (sparingly, do not soak or drench), grated cheese, and tomatoes.
Bake at 325 deg F for ~ 20 minutes.
++++++
We threw this together tonight and we thought it was amazingly good. I'm sure there are many variations that could be done on this.
- 1/2 package of Trader Joe's seafood blend, thawed.
- ~12 mixed green and black olives, pitted.
- ~ 1/2 - 1 cup of chopped onion
- 3 gloves garlic, minced
- ~ 8 oz. shredded jack cheese
- 5 - 6 large tortillas
- green enchilada sauce
- ~1/4 cup olive oil
- ~ 12 grape or cherry tomatoes, halved
Stir fry Seafood blend, onion, olives and garlic until seafood blend is almost done. As necessary add olive oil to aid cooking, but use as little as possible as the other ingredients will contribute liquid as they cook. Be careful not to overcook; remove from heat before shrimp turns pink.
Form enchiladas using seafood blend, cheese and tortillas. Add about 1-1/2 tbsp of the enchilada sauce to each enchilada. Be careful not to use too much or your enchiladas will turn into a goopy mess in the end.
Put the enchiladas into a greased, oiled, or non-stick baking dish, brushing the outside of each enchilada with olive oil to keep them from sticking together.
When the baking dish is filled with enchiladas, top the enchiladas with more green enchilada sauce (sparingly, do not soak or drench), grated cheese, and tomatoes.
Bake at 325 deg F for ~ 20 minutes.
++++++
We threw this together tonight and we thought it was amazingly good. I'm sure there are many variations that could be done on this.
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