Salsa Garcia’s Mariscos (Seafood) Enchiladas Verdes
8 oz Salsa Verde or 16 ounce for spicy
1 pound of picked Crab meat (This recipe will work with any type of protein)
1 pound of salad shrimp
12 Corn Tortillas
About 2 cups of Jack Cheese
About 2 cup Pepper Jack
1 pint of half and half
1/4 cup of flour
Salt, pepper, Garlic, Cumin (to taste)
1 tsp Old Bay Seafood Seasoning
3 tbsp Butter
½ tsp Black pepper
1 tsp Granulated Garlic
½ tsp Sea Salt
Combine the Crab and shrimp into a bowl; add a little old bay and melted butter, black pepper, garlic and salt to taste and set aside.
Place flour in a mixing bowl container with 1/4 cup of water and whisk until flour and water becomes one without any lumps then set aside.
Salsa Verde Enchilada Sauce
In a small to medium sauce pan combine your Salsa Garcia Salsa Verde, half & half, 1 cup of jack cheese and 1 cup of pepper jack, then heat until cheese is melted. Next add your flour water mix as a thickener, whisk and set aside. (Let the sauce cool down a little before using it so the tortillas don’t get mushy)
In a medium frying pan add 1 TBS of oil and fry your tortillas to the point to where they are a little firm but not hard. Lightly submerge your fried tortillas individually into the Salsa Verde Enchilada sauce for about 2 seconds, after you take them out lay them flat on a baking pan . Take your crab and shrimp filling along with you shredded cheese and place in the middle of each tortilla and roll them making sure to keep the filling inside. Once you have all of your tortillas fried and stuffed add some remaining sauce over the top of the enchiladas and top with more cheese. Bake uncovered for 20 minutes at 350. Once you take them let cool for about 5 minutes and enjoy.