Enchilada Puerta Vallarta
  • Enchiladas:
  • 3 Tablespoons butter
  • 8 ounces crabmeat
  • 8 ounces bay shrimp
  • ¼ cup vegetable oil
  • 8 corn tortillas
  • ½ cup grated Monterey Jack cheese
  • ½ cup green chile sauce, heated
  • ⅓ cup grated Monterey Jack cheese
  • 2 cups green chile sauce, heated
  • Green Chile sauce:
  • 2 Tablespoons butter
  • 1 small onion, chopped
  • 1 cup mild green chile peppers, chopped
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon vegetable oil (or as needed)
  • 1 cup beef stock, heated
  1. For enchiladas: In a large skillet over medium heat, add the butter until melted. Add the crab meat and shrimp and cook 3-4 minutes.
  2. In a medium skillet over medium heat, add the oil until hot. One at a time, briefly dip the tortillas in the hot oil to soften.
  3. In the center of each tortilla place some of the crab and shrimp filling. Sprinkle on 2 Tablespoons of the cheese. Ladle on 2 Tablespoons of the green chile sauce. Roll up the tortillas and place in a baking pan. Sprinkle the ½ cup cheese on top. Place in a preheated 400 degree and bake until the cheese melts. Remove and ladle on the 2 cups of hot green chile sauce and serve. Serves 4.
  4. For Green Chile Sauce: In a medium skillet over medium heat, melt the butter. Add the onions and cook for 2 to 3 minutes. Add the green chile peppers and cook another 2 to 3 minutes.
  5. In a small bowl mix together the flour, garlic powder, salt, and pepper. Mix in the oil, adding more if needed to that the mixture is not hard to stir, but not runny.
  6. Add the flour mixture to the heated chile mixture and stir until hot, about 2 to 3 minutes. While stirring constantly, slowly add the hot beef stock. Bring to a boil and then reduce the heat. Simmer for 10 minutes, stirring occasionally. Add more stock if necessary.
Recipe by The Culinary Cellar at https://theculinarycellar.com/one-very-special-jane/