Ingredients
Non-stick cooking spray, Pam®
1 tablespoon extra virgin olive oil
1⁄4 cup minced yellow onion
2 teaspoons chopped garlic, Gourmet Garden®
12 large shrimp, peeled, deveined
8 ounces bay scallops
1⁄2 cup dry white wine
3 packages (3.5-ounce) premium crabmeat, Chicken of the Sea®
2 cups heavy cream
1 cup salsa verde, La Victoria®
Kosher salt and ground black pepper
12 corn tortillas, Mission®
8 ounces cream cheese, softened, Philadelphia®
4 cups grated Monterey Jack cheese, Sargento®
18 sprigs fresh ilantro
1⁄4 cup pickled jalapeño slices, Ortega®
1 avocado, pitted, peeled, and sliced
Directions
Preheat oven to 350 degrees F. Lightly spray a 9×13-inch baking pan with cooking spray; set aside.
In a large skillet, over medium-high heat, heat oil. Add onion and garlic and cook and stir for 5 minutes or until onions are translucent. Add the shrimp and scallops; cook and stir for another minute. Add the wine and cook 3 minutes more or until the wine is almost evaporated. Transfer seafood to a medium bowl and add crabmeat. Add cream and salsa verde to the skillet and simmer for about 8 minutes or until thickened. Add seafood mixture to sauce and warm through. Season with salt and pepper. Transfer seafood mixture to a bowl; keep warm. Wipe out skillet.
In the same skillet, lightly toast tortillas over high heat. Place tortillas on a clean work surface. Spread
each tortilla with cream cheese. Spoon about 1⁄4 cup of the Monterey Jack cheese onto each tortilla
near the edge and top with 2 sprigs of cilantro; roll up. Place filled tortillas, seam sides down, in the
prepared baking dish; spoon seafood sauce over enchiladas. Sprinkle with remaining Monterey Jack
cheese and jalapeños. Bake in preheated oven for 20 minutes or until heated through. Serve with
avocado and remaining cilantro sprigs.
