SEAFOOD ENCHILADAS IN ORANGE CREAM

Steps:

• 1. In a large fry/saute pan, heat the 2 Tbsp olive oil over medium heat. Add the chopped onion and cook until tender and clear, about 7 minutes. Stir often.
• 2. Add the crushed garlic and cook a minute or two more, stirring often.
• 3. Add the orange juice, zest, oregano, cumin, and coriander. Stir well to mix and continue cooking until most of the liquid is gone, or 3-5 minutes.
• 4. Sprinkle/add the 3 Tbsp flour to pan, Stir to coat onion mix well. Add the milk and cream and bring to a boil stirring constantly.
• 5. Reduce heat to lo and simmer cream sauce for 10 more minutes until well thickened. Stir occasionally and more often as it thickens.
• 6. Remove from heat. Stir in parmesan cheese. Adjust salt and pepper. Fold in the cooked seafood and cooked/flaked fish. Set aside.
• 7. Soften the tortillas by heating some cooking oil in a separate fry pan over med/hi heat. Fry one tortilla at a time in the oil on both sides, about one minute total time. Remove to a sheet or platter. Repeat until all 12 tortillas are fried.
• 8. Butter or grease 2 rectangular baking dishes. Spread some green enchilada sauce on the bottom of each, aprrox. 3/4-1 cup each pan.
• 9. Fill the softened tortillas with the seafood cream and roll to make enchiladas. Place seam down, 6 to each pan.
• 10. Ladle additional enchilada sauce on top of enchiladas to lightly cover. You may not need to use all the sauce from the can. You don't want them swimming in it.
• 11. Top enchiladas with the Mexican Blend Cheese as desired. You may not use all of the bag, that's up to you, as to how much cheese you desire. I recommend not to use too much to over power the delicate flavor of the fish/seafood.
• 12. Cover the two baking dishes with non stick foil. Bake in a 350 degree oven for 30 minutes or until just beginning to bubble. Do not over bake (most people are guilty of that!)
• 13. Remove from oven. Remove foil. Let rest for about 5 minutes before serving with rice and beans. An orange slice and avocado slices are perfect for garnish.