Monday, March 10, 2008

Seafood Enchiladas

We've been trying to clean out the freezer....trying. It seems that as soon as we clear some room outta there, we just jam it up again. *sigh* There's probably things in there that we totally forgot about, just waiting to become part of some culinary masterpiece. = )

So, inspired by the success of our beefy enchiladas and a package of mixed seafood - shrimp, scallops and calamari - from Trader Joe's, we figured we could make a fun variation on the original recipe. Instead of the traditional red enchilada sauce, we used a green enchilada sauce, and complemented it with some fat-free refried pinto beans flavored with green chilies....and of course topped them with shredded lettuce, tomato, olives, avocado, and sour cream. Delish!

Cottage Cheese Seafood Enchiladas
(Source: adapted from a recipe on

1 tablespoon vegetable oil (skipped this and just used cooking spray)
1 lb frozen seafood medley (trader joe's)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 chopped jalapeno
1 chopped habanero
2 garlic cloves, minced
1 (7 ounce) can chopped green chile peppers
1 T chili powder (approximate amounts of this and the cumin, i did it to taste)
1 tsp cumin
1 T cilantro
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
5 whole wheat large tortillas
2 cups shredded Monterey Jack cheese (reduced fat shredded mexican blend)
1 can green enchilada sauce

To Make Meat Mixture: Heat a medium skillet with cooking spray over medium high heat. Add seafood, garlic, onion and green chile peppers and saute until browned, then add seasoning (chili powder, cumin) to taste. Stir until well incorporated.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F.
To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake for 30 minutes or until cheese is melted & bubbly.

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