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Seafood Enchiladas

Reviewed: Sep. 23, 2010
The first time we made this I got confused and used cooked shrimp. It was rubbery and not tasty. This time we used a 1 pound bag of raw shrimp (No crab- did not want to have to split up a bag of shrimp.) We followed other's suggestions and used corn tortillas, added cumin, a little fresh cilantro, and 1 chipotle with some adobo sauce. After cooking, I poured some green chile enchilada sauce (the can said "Hatch) on top and garnished with avocado and diced tomato from the garden. Half-way through the cooking process, we realized that we did not have enough 1/2 and 1/2. We ended up supplementing with buttermilk. We served this with some packaged green chile cilantro rice from Target (Archer Farms brand.) The combo was wonderful and tasted like "gourmet mexican." Leftovers were even better!
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Poblano Chile Enchiladas a la Gringa

Reviewed: Sep. 17, 2010
Love this recipe! I noticed that a lot of people think that it is bland- it must have to do with the flavor of the poblanos. We used 8 small poblanos from our garden, and it was spicy and wonderful. After reading another review, we added a Mexican crumbly white cheese (Queso Cojita) to the mozzarella, and it was delicious. The cooking method for the chicken really seemed to make a difference. Chicken breast can be dry, but this was moist and flavorful.
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Avocado Prawns

Reviewed: Apr. 19, 2010
We loved this. We used a pound of shrimp and served it over 16 oz. thin spaghetti (lightly coated in olive oil.) I felt like there was definitely enough sauce without changing the recipe. For our family, it served 4. The interesting thing is- it really doesn't taste like avocado. But it's very good!
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2 users found this review helpful

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