Seafood Enchiladas

Stir in the fresh cilantro and cook for an additional minute. Add the shrimp, chili powder, ground cumin, salt, and black pepper, cooking until the shrimp are opaque and just cooked through.

Ingredients

30 mL of Cilantro

225 g of Shrimp

5 mL of Chili Powder

5 mL of Ground Cumin

2½ mL of Salt

2½ mL of Black Pepper

Equipment

Frying Pan

Fold in the crab meat and heat through for 1 minute. Remove from heat, then stir in the heavy cream and lime juice.

Ingredients

225 g of Crab

120 mL of Heavy Cream

15 mL of Lime Juice

Equipment

Frying Pan

Gently fold in the chopped tomatoes and diced avocado. Set the filling aside.

Ingredients

120 mL of Tomato

1 piece of Avocado

Equipment

Frying Pan

Spoon the seafood mixture onto each tortilla, roll them tightly, and arrange them seam-side down in a casserole dish.

Ingredients

8 pieces of Tortillas

Equipment

Casserole Dish

Pour the salsa verde evenly over the rolled tortillas and sprinkle with the shredded cheese and white cheese.

Ingredients

6 pieces of Tortillas

240 mL of Salsa Verde

240 mL of Shredded Cheese

120 mL of White Cheese

Bake in a preheated oven at 175°C for 15 to 20 minutes, or until the cheese is melted and golden brown.

Ingredients

120 mL of Shredded Cheese

120 mL of White Cheese

Equipment

Oven

Casserole Dish