Sunday, February 19, 2006

Echiladas Veracruz

Even the wannabe gourmand occassionally needs to whip up something fast & easy. In this case, we were staying at a lodge up in Tahoe and I had to make a yummy dinner for hungry skiers with a minimum of ingredients, no seasonings, and no leftovers in the tiny little lodge suite kitchen. They don't even stock salt & pepper in these places. So I grabbed a few instant food items from Safeway and whipped up some pretty delicious Crab & Shrimp Enchiladas Veracruz.

10oz Safeway Select Verdi Alfredo Sauce
12oz Wild Wife! Mild Chile Verde
8oz salad shrimp
8oz crab
Small package fresh pico de gallo
Small package fresh sliced peppers & onions
16oz shredded jack cheese
10 white corn torillas

Fry tortillas in oil until just slightly crisp. Drain on paper towels.

Mix together the alfredo sauce and the chile verde. Pour enough into a 9 x 12 baking dish to cover the bottom.

Discard all but 2 tbsp oil. Add pepper & onions and fry until onions begin to turn translucent. Add shrimp meat and crab. Add enough sauce cover the seafood, and then bring to a simmer. Remove from heat.

To assemble:
  • lay a tortilla in the baking dish

  • fill with a spoonful of the seafood

  • sprinkle with cheese

  • add a spoonful of pico de gallo
Roll and finish seam side down. Repeat until all tortillas are used.

Spoon sauce over enchiladas and sprinkle with remaining cheese and pico de gallo.

Bake in 350f degree oven for approximately 30 minutes, until cheese on top is melted and bubbly.

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