• 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

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Comments
  1. belocchio says:

    You had me with the Shrimp with green curry sauce now I am yours forever with this seafood Enchiladas creation you wicked, wicked Cheffy! This dish takes me back to Sanborn’s in Mexico City. I do believe this will be my new special event masterpiece. Virginia

    • Chef Emil says:

      Yes, Sanborn’s the Casa de Sulejos………..the beautiful tiles. The place to be when dining in the DF. How I love those marvelous dishes the conjur up in the kitchen. I shall continue to try and entice you with my culinary magic, my dear Virginia.

  2. coastalcrone says:

    Seafood enchiladas are my favorite!

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