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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper. | 2. Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes. | 3. Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat. | 4. Stir sour cream into the sauce. | 5. Preheat oven to 350 degrees F (175 degrees C). | 6. Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes. | 7. Stir 1 chopped tomato and half the cream sauce into shrimp mixture. | 8. Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish. | 9. Pour remaining sauce and any remaining shrimp mixture and over enchiladas. | 10. Cover baking pan with aluminum foil. | 11. Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese. | 12. Return baking dish to oven; bake until cheese is melted, about 5 minutes. | 13. Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
red bell pepper	1/4	cup	minced	11.5475	2.2462	0.3688	0.1117
green bell pepper	1/4	cup	minced	403.4676	0.0	89.7602	2.2667
yellow onion	1/2	cup	minced	57.42	3.4191	0.4132	4.698
jalapeno pepper	1		minced	1.6312	0.3656	0.0512	0.0208
anaheim pepper	1		seeded minced	403.4676	0.0	89.7602	2.2667
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
mexican oregano	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
salt	1/2	teaspoon		-	-	-	-
white pepper	1	pinch	ground	0.444	0.1029	0.0156	0.0032
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
half	1 1/2	cups		-	-	-	-
monterey jack cheese	1	cup	shredded	403.4676	0.0	89.7602	2.2667
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
butter	1/4	cup		342.0	15.714	10.686	28.8
shrimp lengthwise	1	pound	peeled deveined halved	403.4676	0.0	89.7602	2.2667
bay scallop	1/2	pound		251.6006	12.2627	46.5574	1.9040000000000001
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
tomato	1		peeled seeded chopped	62.068999999999996	13.7631	3.2384	0.5397
flour tortilla	12			-	-	-	-
monterey jack cheese	2	cups	shredded	403.4676	0.0	89.7602	2.2667
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
tomato	1		peeled seeded chopped	62.068999999999996	13.7631	3.2384	0.5397

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.