Seafood Fiesta Enchiladas
Dive into a sublime fusion of flavors with these succulent seafood enchiladas smothered in a rich basil cream sauce. Tender shrimp, flaky crab meat, and juicy scallops are generously wrapped in warm tortillas, then drenched in a velvety sauce infused with aromatic basil. Each bite delivers a delightful combination of seafood delights and vibrant herbal notes, making this dish a true fiesta for your taste buds.
ingredients
- 8 large flour tortillas
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat
- 1 lb sea scallops
- 1 cup fresh basil leaves, packed
- 2 cups heavy cream
- 1 cup chicken broth
- 1 red bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, and red bell pepper until tender.
- 3.
Add shrimp, crab meat, and scallops to the skillet. Cook until seafood is opaque and cooked through. Season with chili powder, cumin, salt, and pepper. Set aside.
- 4.
In a blender, combine basil leaves and heavy cream. Blend until smooth and creamy. Set aside.
- 5.
In a medium saucepan, heat the chicken broth over low heat. Slowly whisk in the basil cream sauce until well combined. Continue to heat gently until warmed through, but do not boil.
- 6.
Place a generous scoop of the seafood mixture onto each tortilla and roll tightly. Arrange the enchiladas in a baking dish.
- 7.
Pour the basil cream sauce evenly over the enchiladas.
- 8.
Bake in the preheated oven for 25 minutes, or until the sauce is bubbling and enchiladas are heated through.
- 9.
Serve the enchiladas hot, garnished with fresh parsley.
