Xochipilli’s Enchiladas De Marisco: A Taste of Coastal Enchantment

The moment I first encountered Xochipilli’s Enchiladas De Marisco, it was like a vibrant wave crashing over my senses. Tucked away in a charming little spot, this dish wasn’t just food; it was an experience, a testament to the magic that happens when fresh, briny seafood meets the comforting embrace of a creamy sauce and soft tortillas. Each bite was a whisper of the ocean, perfectly balanced by the rich, cheesy goodness that had me planning my return visit before I’d even finished the last morsel.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 4
• Yield: 6 enchiladas
• Dietary Type: Pescatarian

Ingredients

Gathering your ingredients is the first, delightful step on the path to culinary bliss. For Xochipilli’s Enchiladas De Marisco, we’ll need:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 lb fresh crabmeat
• 1/4 lb fresh shrimp, deveined and chopped
• 8 ounces cheddar cheese, shredded
• 6 (10-inch) flour tortillas
• 1 cup half-and-half
• 1/2 cup sour cream
• 1/4 cup butter
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1 (4.5-ounce) can diced green chilies
• 1 (4-ounce) can sliced olives
• 1 avocado, sliced
• 1 lime, for juice
• 1/4 cup cilantro, chopped

Equipment Needed

To bring this coastal delight to your table, you’ll want to have these tools ready:

• A large sauté pan
• A saucepan
• A baking dish (approximately 9×13 inches)
• A whisk (optional, for the sauce)

Instructions

Now, let’s dive into the process of creating these delectable enchiladas. The aroma that will soon fill your kitchen is truly something to anticipate!

1. Sauté the Aromatics and Seafood: In a large sauté pan set over medium-high heat, warm the olive oil. Add the chopped onion and finely chopped garlic cloves. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
2. Incorporate the Seafood: Remove the sauté pan from the heat. Gently stir in the fresh crabmeat and the chopped fresh shrimp. Add half of the shredded cheddar cheese to the mixture and toss everything together until just combined.
3. Assemble the Enchiladas: Lay out your flour tortillas. Divide the seafood mixture evenly among the six tortillas, placing it down the center of each. Carefully roll up each tortilla tightly, enclosing the filling. Arrange the rolled enchiladas seam-side down in your baking dish.
4. Prepare the Creamy Sauce: In a saucepan over medium-low heat, combine the half-and-half, sour cream, butter, chopped fresh parsley, and salt. Gently heat the mixture, stirring occasionally, until it simmers and the butter has melted. Be careful not to boil.
5. Add the Chilies: Remove the saucepan from the heat. Stir in the diced green chilies. This creamy, slightly spicy sauce is the soul of our enchiladas.
6. Pour and Top: Evenly pour the sauce you just prepared over the rolled enchiladas in the baking dish, ensuring they are well-covered. Sprinkle the remaining shredded cheddar cheese over the top of the sauce.
7. Bake to Perfection: Place the baking dish into a preheated oven at 350 degrees F. Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is gloriously bubbly and slightly golden.
8. Garnish and Serve: Carefully remove the baking dish from the oven. Immediately sprinkle the sliced olives over the top. Then, arrange the sliced avocado around the enchiladas. Finish with a squeeze of fresh lime juice and a scattering of chopped cilantro.

Expert Tips & Tricks

To elevate your Enchiladas De Marisco, consider these culinary insights:

• Seafood Quality: The fresher your crabmeat and shrimp, the more vibrant the flavor will be. If using frozen, ensure they are fully thawed and drained of excess water before use.
• Tortilla Warmth: For easier rolling and to prevent tearing, you can briefly warm the flour tortillas in a dry skillet or microwave before filling them.
• Sauce Consistency: If your sauce seems a bit too thick after removing it from the heat, a splash more half-and-half can help achieve the desired consistency.
• Cheese Blend: While cheddar is classic, feel free to experiment with a blend of Monterey Jack and pepper jack for a touch of heat.
• Make-Ahead Magic: You can assemble the enchiladas, pour the sauce, and top with cheese up to 24 hours in advance. Cover and refrigerate. You may need to add a few extra minutes to the baking time.

Serving & Storage Suggestions

These Enchiladas De Marisco are a complete meal on their own, but they also pair beautifully with a crisp green salad or some fluffy Mexican rice. Serve them piping hot, adorned with the fresh garnishes, for a stunning presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a covered baking dish with a tablespoon or two of water or milk, and warm in a 350°F oven until heated through. You can also gently reheat them in a covered skillet over low heat.

Nutritional Information

Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	40 g	51%
Saturated Fat	20 g	100%
Cholesterol	120 mg	40%
Sodium	1500 mg	65%
Total Carbohydrate	45 g	16%
Dietary Fiber	5 g	18%
Sugars	7 g	14%
Protein	25 g	50%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is wonderful as is, feel free to explore these variations:

• Spicy Kick: For those who enjoy a bit more heat, consider adding a minced jalapeño pepper to the onion and garlic sauté, or a pinch of cayenne pepper to the sauce.
• Vegetable Additions: Finely diced bell peppers or corn can be added to the seafood mixture for extra texture and flavor.
• Lighter Sauce: For a lighter version, you can substitute some of the half-and-half with low-fat milk or even evaporated milk.
• Corn Tortillas: If you prefer corn tortillas, be aware they can be more prone to breaking when rolled. Warming them thoroughly and being gentle is key.

FAQs

Q: Can I use pre-cooked seafood for this recipe?
A: Yes, you can use pre-cooked crabmeat and shrimp, but be sure to add them only during the last minute or two of sautéing the onions and garlic, just to warm them through, as they are already cooked.

Q: What kind of baking dish is best for this recipe?
A: A standard 9×13 inch baking dish is ideal. A ceramic or glass dish will distribute heat evenly for baking.

Q: How can I prevent the tortillas from getting soggy?
A: Ensure your sauce is not too thin, and try not to over-soak the tortillas in the sauce before baking. Rolling them seam-down also helps to contain the filling and sauce.

Q: Is it possible to make this dish dairy-free?
A: Substituting the half-and-half, sour cream, and cheddar cheese with dairy-free alternatives would be necessary. You’d need to find a good dairy-free shredded cheese that melts well.

Q: How long does it take to bake the enchiladas?
A: The enchiladas should bake in a 350°F oven for approximately 20-25 minutes, until they are heated through and the cheese is bubbly.

Final Thoughts

Xochipilli’s Enchiladas De Marisco are more than just a meal; they are a culinary journey to the coast, a celebration of fresh ingredients and comforting flavors. I encourage you to embrace the process, allow the aromas to fill your home, and savor each delightful bite. Whether you’re sharing them with loved ones or enjoying a quiet moment of delicious indulgence, these enchiladas are sure to leave a lasting impression. Pair them with a chilled glass of Albariño or a crisp Sauvignon Blanc for an unforgettable dining experience. Enjoy!