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Magic Pan
recipes
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Magic Pan
recipes
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CONTACT
Seafood
Enchiladas
INGREDIENTS:
Corn Tortilla's
Enchilada Sauce
Bit of Vegetable Oil
Alfredo Sauce (Butter, Heavy Whipping Cream, Salt, Pepper)
Cooking Sherry
Shrimp (cooked, diced/cut up)
Celery (peeled, diced very fine)
Notch Butter
Velveeta Cheese
Any type of Mexican White Cheese (or you can use Brick, Mozzerella,
Swiss, etc)
Diced Green Chili's (optional)

DIRECTIONS:
Sauté diced Celery in a bit of Butter till soft. Add cut up Shrimps and
sauté a bit more. Add Heavy Whipping Cream, Salt and Pepper to this
so you're making an Alfredo sauce. While this simmers, get
everything else ready.

























Slice your Cheese. Add a dash of Cooking Sherry to Alfredo sauce.
Simmer till thick, remove from heat, let cool a bit.





















Remove Shrimp from sauce and set aside. At this point, you can use
the Shrimp with the Alfredo sauce as a topping or, add a dash of
Enchilada sauce to the Shrimp....or do both!!



















Line the baking pan with a dab of Enchilada sauce and add water to
thin out. This will help prevent the Enchiladas from sticking. Coat
each side of the Corn Tortilla with Enchilada sauce and fry QUICKLY
on both sides with a dab of Vegetable Oil. Use tongs to remove, and
use 2 Tortillas per Enchilada.




































Put Shrimp & Cheese in Tortilla, roll and place in baking pan seam
side down about 1/2 inch apart. Shwoosh the pan so the Enchiladas
wriggle around. This gets some of the sauce underneath it so it
doesn't stick while baking.
NOTE:
You can use canned Enchilada Sauce if you prefer. For 6-8
Enchiladas for this recipe, you'll need about 2 cans.

If you buy raw Shrimp, you can cook it in several ways:
  • Peel off shells
  • Devein: On the curvy outside of the Shrimp, run a knife
    and remove the dark "line"
  • Boil in water till just barely white
  • Sauté in a bit of Butter (as suggested here in this recipe)
  • If small enough, put in microwave in a bowl with a bit of
    water and nuke for a minute or two, till lightly white.
  • Or purchase and use already cooked Shrimp!!

You can use just about any type of Seafood/Fish that has
been cooked for this recipe. Just make sure it's cut up/diced
into small pieces. Try (imitation) or real Crab, sautéed Bay or
Sea Scallops, Red Snapper, Orange Roughy...etc.

CHICKEN:
If you have leftover Chicken, thick sliced deli Chicken, or even
Chicken in a can, you can use this as well and make CHICKEN
ENCHILADAS. Again, just make sure you dice/cut it up into small
pieces, preferably "pulled"/shredded.

FRYING TORTILLA'S:
You have to be quick and fast and flip them. A dab of Oil helps.
This should only take a few SECONDS. If you fry them too long,
they will fall apart.
Top with left over Alfredo sauce & White Cheese OR with Enchilada
sauce and Velveeta Cheese. Bake till Cheese melts, serve.
You can also top with (canned) diced Green Chili's.
If using JUST Alfredo sauce, then spray oil or generously grease the
bottom of the baking pan. Top with White Cheese. You'll want to
reserve some of the Alfredo sauce to pour on top when it is done
baking.