Lent is a time to experiment with delicious recipes like these creamy surimi-filled enchiladas, with a tomato and morita chili sauce, gratinated with Oaxaca cheese. You will love this super original recipe!
1/2 cups bell pepper, red and yellow, cut into cubes
3 tablespoons La Costeña® mayonnaise with lime juice
1 cup panela cheese, in cubes
12 corn tortillas, fried and soft
1 cup Oaxaca cheese, shredded, for gratin
1/2 red onions, cut into rings
Preparation
25 mins
10 mins
Low
Preheat the oven to 200° C.
For the sauce, heat a small pot over medium heat with the oil, cook the onion with the garlic, add the tomato, the morita chili, salt to taste, bay leaves, whole pepper, and cilantro. Fill with shrimp broth and cook for 5 minutes until the liquid is reduced by half, cool.
Blend the mixture until you get a thick sauce. Heat a small pot with oil and return to cooking, adjusting the seasoning. Set aside.
For the filling, heat a pan over medium heat with the oil, add the garlic, the onion, the surimi, remove from heat, and cool the mixture. Mix with the bell pepper, La Costeña® Mayonnaise with Lemon Juice, and panela cheese.
Fill the tortillas with the previous preparation, serve in a dish, cover with morita sauce, add Oaxaca cheese, and garnish with onion rings.
Gratin the cheese in the oven for 5 minutes or until the cheese is melted.
Remove from the oven and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?