Stacked Seafood Enchiladas
Back in Seattle, we used to have seafood enchiladas at a Mexican restaurant called Cactus. They were stacked horizontally instead of rolled. Kind of like an enchilada lasagna. For a Mexican kick one evening, I cooked up our own version of stacked seafood enchiladas (even if they weren't all that pretty). Since it was a weeknight, we started with a Frontera green chile enchilada sauce packet from the grocery store as our enchilada base.
Stuffed with both scallops and calamari this was a cheesy, seafood, green chile adventure!
Stacked Seafood Enchiladas
serves 2
- 6 corn tortillas
- 1/2 lb bay scallops
- 1/2 lb calamari
- 1 white onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 packet Frontera Green Chile Enchilada Sauce
- Cheddar cheese, shredded
- In a large pan, heat oil over medium heat and cook onions and garlic until translucent.
- Add scallops and calamari to pan and sear briefly.
- Drench each tortilla in enchilada sauce and layer two tortillas along the bottom of a baking dish.
- Cover tortillas with onions, seafood, and cheese.
- Coat with more enchilada sauce.
- Add another layer of tortillas, fillings, and then one layer of tortillas.
- Spread remaining enchilada sauce over the tops of the tortillas and sprinkle remaining cheese on top.
- Bake for 20 minutes.