- 20 Southwest Flour Tortillas
- 3/4 pound Alaskan Cod, cubed
- 3/4 pound Shrimp, peeled, deveined and coarsely chopped
- 3 tablespoons Adams Reserve Southwest Ancho Rub
- 1 Onion, diced
- 16 ounces Queso Fresco, crumbled
- 1 jar Roberts Reserve Pineapple Coconut Mango Tequila Sauce
- 8 ounce bag Mexican Blend Shredded Cheese
Chop, dice and slice Cod, Shrimp and Onions
Season with Southwest Ancho Rub
Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, add Onion, Cod pieces and Shrimp, saute for 6 minutes. Remove from heat and set aside.
Place approximately one ounce of Crumbled Queso Fresco on tortilla
Add two ounces of Shrimp-Cod mixture
Drizzle with Pineapple Coconut Mango Tequila Sauce
Roll up and place in a 13 X 9 inch oiled baking dish.
When all enchiladas are done drizzle remaining sauce over enchiladas
Top with Mexican Blend Cheese
Bake for 20 minutes at 350 degrees, or until cheese is melted and slightly browned on edges
Serve and Enjoy