Wednesday, March 30, 2011

creamy lobster and shrimp enchiladas

Let me just start out by saying upfront that this is one of the yummiest enchilada recipes I've ever eaten. And believe me -- this Texas girl has had a lot of enchiladas!

The lobster is pricey, but very much worth the extra sacrifice, although crab meat would make an easy substitution (but go for the lobster!). It's a meal that's outstanding for a casual lunch with friends, or dressed up for dinner with company. And the recipe is so simple, you'll want to make again and again ... I promise. Delicious!

Ingredients

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup salsa verde (I prefer the added kick of jalapeño to tomatillo for this recipe)
  • 1/8 teaspoon salt
  • 1 cup (8 ounces) ricotta cheese
  • 1 1/2 pounds small shrimp, cooked, peeled and deveined; cut vertically, so as to retain shrimp shape, but in bite-size pieces
  • 1/2 cup cooked lobster meat, cubed into bite-size pieces
  • 2 1/2 cups (6 ounces) shredded Monterrey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 lime, juiced
  • 1/2 cup fresh cilantro, chopped
  • 2 teaspoons cayenne pepper
  • 12 flour tortillas (7 inches)
  • extra sour cream, cilantro and lime, for garnish (optional)
Preparation
  • In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir in sour cream, salsa, cayenne pepper and salt; set aside.
  • Place ricotta cheese in a blender; cover and process until smooth. Add lime juice and transfer to a bowl; add the [vertically-cut] shrimp, lobster, 1 1/2 cups of the Monterrey Jack cheese, chilies and cilantro; mix with large spoon.
  • Spread 3/4 cup sauce in a greased 13-in. x 9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce and cheese.
  • Bake, uncovered, at 350° for 35-40 minutes or until heated through.
  • Serve topped with a dollop of sour cream, chopped cilantro, and a wedge of lime. Perfect with cilantro rice.
  • Yield: 6 servings

1 comment:

Beverly said...

The best.
I'd give anything for a bite of one now.
Must try again.
And again.