Tortillas: I used flour tortillas because that is Jim's preference. I personally like corn tortillas for their distinct flavor and texture but I agree with Jim that corn tortillas always seem to fall apart after you add the enchilada sauce and flour tortillas seem to hold up better.
Filling: I used a combination of shrimp, chives, cream cheese, prepared verde salsa and avocado. Don't let my list limit you though. A lot of the seafood enchilada recipes I looked at online had a combination of shrimp and crab with some sort of binding like cheese or sour cream. If available, crawfish tails, often sold already cooked, would be fantastic here.
Sauce: I like to put sauce on top of my enchiladas before baking. Some people like to add sauce after the fact, it's all up to you. A jarred verde salsa could be used as a topping with a sprinkling of cojita cheese to add an authentic flavor. I really wanted an ooey gooey sauce so I made my own with butter, flour, cream, fontina cheese and some seasonings.
Let me show you what I did...
also known as white sauce, is one of the mother sauces of French cuisine and is used in many cuisines.
Some research online led me to this list of classic sauces all made from the basic Béchamel sauce with additional ingredients added:
Mornay sauce (cheese)
Nantua sauce (crayfish, butter and cream)
Crème sauce (heavy cream)
Mustard sauce (prepared mustard seed)
Soubise sauce (finely diced onions that have been sweated in butter)
Cheddar cheese sauce (Cheddar cheese, dry mustard, Worcestershire sauce)
Croque Monsieur (some variations)
The term "white sauce" or sauce blanche may also be applied to a simple sauce consisting only of milk and melted butter, without flour or spices.
A sweetened béchamel flavoured with rum, brandy or spices is a traditional accompaniment to steamed pudding such as Christmas Pudding.
To make a bechamel sauce, you need butter, flour, milk and salt. To make about three cups of sauce, melt five tablespoons of butter in a medium saucepan over medium-low heat. Add four tablespoons of flour and stir with a whisk allowing it to heat and cook until the mixture turns a golden sandy color, about 5 to 6 minutes.
Meanwhile, heat four cups of milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and set aside until ready to use.
So now that you know how to make a bechamel sauce, let me show you what I did to make my Shrimp Enchilada Sauce!
I also added a small can of green chiles.
Topped with fresh cilantro.
YUM! These didn't last long in my house. They were meaty and full of flavor but the best part was the ooey gooey cheesy sauce.