I love seafood and I love Mexican food, I just don’t usually go for seafood enchiladas since they’re usually made with a heavy cream base filling. In this recipe, I use inexpensive frozen cooked shrimp and leftover tilapia to stretch the tilapia into a full new dish. Using already cooked seafood makes this dish a snap to prepare, and without all the heavy cream in the filling, pretty darn healthful too!
You can certainly use another protein in place of the seafood to suit your family's taste, if you desire. The sweet potato and light sour cream gives the dish a certain creaminess without the use of cream.
Seafood and Sweet Potato Enchiladas
1 tablespoon vegetable oil
½ cup onion, diced
3 cloves garlic, minced
1 jalapeno, deseeded and deveined, minced
½ pound cooked shrimp
1 cup diced cooked fish (or use additional shrimp)
1 cup cooked sweet potato, diced
½ cup light sour cream
½ teaspoon salt
2 tablespoons fresh cilantro, chopped
8 tortillas, preferably whole wheat
1 - 10 ounce jar or can red enchilada sauce (we use Trader Joe’s)
1 cup light cheddar shredded cheese
Preheat oven to 375 degrees.
In a large skillet over medium high heat, warm the oil and then add the onion, garlic and jalapeno. Cook 4-5 minutes or until the onions are translucent.
Add the shrimp, fish and sweet potato, and cook for 3-4 minutes.
Remove from heat.
In a large bowl, combine the shrimp mixture and sour cream, salt and cilantro. Mix well.
Place one tortilla on a plate, and place ⅛ of the shrimp mixture on one end. Roll up and place in a 9x13 baking dish, seam side down. Repeat with additional 7 tortillas.
Pour the enchilada sauce over the enchiladas and sprinkle with cheese.
Bake for 20-30 minutes, or until the cheese is bubbly and slightly brown.
Serves 4-6.
A sweet way to make seafood enchiladas,
SPC