Seafood Enchiladas

Circle B Kitchen

Serves 6

3 cups of any combination of shrimp (raw, peeled and deveined), crab meat, bay scallops and/or cooked langostinos

1 dozen corn tortillas (preferably homemade)

1 recipe poblano cream sauce (see below)

3/4 lb jack cheese, grated

1 ½ cups homemade or store-bought tomatillo salsa or salsa verde

chopped fresh cilantro

1 avocado, sliced for serving(optional)

Preheat oven to 350 degrees

1. Make poblano cream sauce and set aside.

2. Saute the shrimp in a little olive oil, salt and pepper until just barely pink. Remove from heat and cut into 1 inch pieces.

3. Saute the scallops, if using, and add to the shrimp along with the crab.

4. Stir the tomatillo salsa or salsa verde into the seafood and set aside.

5. Pour enough poblano cream sauce into the baking pan to just cover the bottom. Fill a tortilla with about 2 tablespoons of the filling and then a bit of grated jack cheese. Roll up and place in baking pan.

6. Continue with the rest of the tortillas. Top with poblano cream sauce and grated jack cheese. Cover with foil and bake for 15 minutes. Remove the foil and bake another 10 to 15 minutes until browned and bubbly. (you may have to put it under the broiler for a minute to brown).

7. To serve, top with chopped cilantro and sliced avocado.

Poblano Cream Sauce

3 large fresh poblano chiles

2 tablespoons unsalted butter

1/4 cup chopped white onion

1 small garlic clove, minced

3 tablespoons all purpose flour

2 cups warm whole milk

Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in a paper bag 10 minutes. Peel, seed, and slice chiles.

Melt butter in medium saucepan over medium heat. Add onion; sauté until soft, about 2 minutes. Add garlic; stir 30 seconds. Stir in flour (mixture may be firm). Sauté 1 minute longer. Whisk in warm millk and a little salt and pepper. Bring to a boil, whisking constantly. Reduce heat to medium-low; simmer until sauce thickens, whisking occasionally, about 5 minutes.

Pour sauce into blender and add the roasted chiles. Blend until smooth. Season with salt and pepper. If not spicy enough, add a chopped jalapeno or some cayenne pepper. But remember that there will also be some heat inside the enchilada from the tomatillo salsa. This sauce can be made 1 day ahead. Cover and chill. Whisk over medium heat until just warm before continuing.