We really enjoyed this recipe. I started by sauteing some shallot with the onion (had half a red onion in the fridge, so I used that), then lightly sauteed the chopped shrimp and a chopped up tilapia fillet. Stirred in half the cheese (used pepper jack) with the seafood and set it all aside for a minute. Made a roux using 1/2 a stick of butter and about 5-6 Tb flour, cooked slowly, then added maybe 1.5 cups of buttermilk (which I also had on hand and needed to use), and whisked while it cooked on low for a few minutes. Then I turned down the heat and stirred in the sour cream and about a cup of green enchilada sauce. I added a couple sprinkles of garlic powder and cumin, while whisking over low heat. Once done, I mixed about 1/4 of the sauce into the seafood mixture.
My corn tortillas refused to bend, and would only crumble, so I made them into a tortilla layer, put half the seafood on top, put half the remaining cheese on top, then another layer of tortillas, the rest of the seafood mixture, another 1/4 of the cheese, then a final layer of tortilla. I poured the sauce over it all, then put the rest of the cheese on top. Baked at 350 for 32 minutes, served with sliced green onions and fresh cilantro on top, with ribbons of zucchini sauteed with garlic and lime on the side.
Highly recommended, despite all my substitutions! I love these casseroles, they are a great way to use up ingredients you need to use!
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Jan. 4, 2014