|A lot prettier than mine,
these Enchiladas come from
a very surprising place
I couldn’t very well rest on my laurels and not send you something equally delicious for this year’s Fiesta –which is tomorrow in case your Spanish is truly non-existent. And I was very pleased when I found a recipe for some wonderful soft flour tortillas stuffed with pan-fried shrimp, tender sweet crabmeat, mild green onions and melted Monterey Jack cheese. The soft tortillas are then put in the oven and baked in a bath of mildly spicy salsa verde and still more cheese. They emerge from the oven piping hot. And once put on plates, they’re topped with sour cream and more green onions. The combination makes every bite a delicious mix of seafood and tangy sauce, warm cheese and cool sour cream. I just wish my photograph looked as good as these tasted. I think I might even go so far as to suggest chopping some tomatoes and sprinkling those on top for color. Or perhaps you can be as neat as the one pictured here, whose visual of the dish puts mine to shame. What’s done here is to artfully spoon extra salsa over the baked enchilada for a much nicer presentation. And where did this artistry in Enchiladas come from? Why Fayetteville, West Virginia, of course, a hot bed of Mexican Cuisine! Not exactly. But Diogi’s at 312 N. Court St. (Tel:(304) 574 3647) looks like where I head for Cinco de Mayo if I found myself in Fayetteville.
First, preheat oven to 350 degrees F.
In a small saute pan, cook the shrimp in a little butter, salt and pepper.
Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Add half the green onions. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9×13 inch baking pan.
Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.