Seafood Enchiladas – Uses any seafood

Boats & Tournaments — By gulfscapes magazine on March 27, 2008 at 8:32 am

Seafood Enchiladas

1 lb. of chopped seafood. Choose from any mixture of the following:
shrimp, sea scallops, lobster, sea bass, crab meat, striped bass, mahi mahi or small clams.
1/2 medium red bell pepper
1/2 medium green bell pepper
1 medium onion
1 medium tomato
1 tbsp. chile powder
3 tbsp. cumin
1 tbsp. fresh chopped cilantro
6 flour tortillas
1 cup grated cheddar or Monteray Jack Cheese
1/4 cup olive oil
salt and pepper to taste
spanish rice
optional: 3 jalapeno peppers

Seafood must be drained well before cooking.
Instructions:
Preheat oven to 400 degress.

In a small frying pan, saute seafood quickly in olive oil just until the edges are lighly browned.

Remove and set aside.

Add remaining olive oil and simmer vegetables for 2-3 minutes or until they just begin to soften.

Add spices and just enough water to create a sauce.

Add seafood to vegetables, being careful to not crush chunks of fish.

Fill tortillas with the vegetable-seafood mix and arrange in a baking pan, coated with olive oil.

Sprinkle with cheese and bake for 10 minutes @400 degrees.

Serve over Spanish rice.