Alycia's Amazing Seafood Enchiladas

You must try this one! This is a recipe my friend Alycia first made for me, and I crave them all the time. It is rich, creamy, and down right delicious. Don't be weary of the fishy ingredients, give it a try and you won't be sorry! 

 Ingredients: 

1 Fillet of Salmon, approximately 

1 package of flour tortillas (10- 8” sized) 

2 pounds (I use frozen, and thaw in the fridge) 

1 Package (1 pound) of Peeled, cooked, deveined shrimp (I use frozen and thaw under cold water, then let sit in the fridge for an hour with a papertowl over them in a bowl, this will help draw the moisture out of them and keep you from having that rubbery watery feeling when you bite in to them) 

 1-2 tbsp olive oil salt and pepper to taste package of baby bella mushrooms (your favorite mushroom will also work) 

 

 12 oz pepper jack or Monterrey jack cheese shredded 

 1 tsp tsp cayenne pepper 

 

 1 1/2 tbsp garlic powder 

 1 tsp garlic salt 

 1 tsp onion powder 

 salt and white pepper to taste (about 1/2 tsp of each)

  Sauce 

 2 tbsp butter 

 2 tbsp flour 

 1 1/2- 2 cups of chicken stock

 3/4 cup of sour cream 

  Directions:

1.Prepare a 9X13 pan with non-stick cooking spray. Preheat oven to 350. 

 2.Cook salmon fillet in olive oil in a fry pan over medium heat. Lightly salt and pepper the fillet and discard the salmon skin. Cook just a few minutes chopping the salmon as you cook it.

 3. Meanwhile, saute your mushroom in a drizzle of olive oil over medium heat in another saute pan. 

 4. Chop shrimp in to chunks and place in to a large bowl with your shredded cheese, and spices. Add cooked salmon and mushrooms and mix well. Taste and adjust seasoning as needed. 

 5. Take this mixture and fill your flour tortillas generously, roll them up and place in the 9x13 pan. Bake in the oven for about 15 minutes...prepare the sauce while it bakes. 

 6. In a saucepan over medium heat make a roux by melting butter and adding flour, slowly add your chicken stock allowing it to thicken. When it boils and is thick add the sour cream and stir until dissolved. 

 7. Pour the sauce over the enchiladas and bake another 10-15 minutes, till bubbling in oven. ***This is a very rich dish, best served with a simple side or caesar salad.