Directions:
- In a large skillet, cook the seafood and onion in butter over medium heat for 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside.
- In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat.
- Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up.
- Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese.
- Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 enchiladas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.12 Kcal (2065 kJ) | ||
| Calories from fat | 292.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.45g | 50% | |
|---|---|---|---|
| Cholesterol | 154.43mg | 51% | |
| Sodium | 763.68mg | 32% | |
| Potassium | 245.02mg | 5% | |
| Total Carbs | 29.9g | 10% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 21.31g | 43% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.9mg | 11% | |
| Calcium | 104.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 250.49 Kcal (1049 kJ) | ||
| Calories from fat | 148.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.48g | 50% | |
|---|---|---|---|
| Cholesterol | 78.45mg | 51% | |
| Sodium | 387.92mg | 32% | |
| Potassium | 124.46mg | 5% | |
| Total Carbs | 15.19g | 10% | |
| Sugars | 0.45g | 4% | |
| Dietary Fiber | 0.82g | 6% | |
| Protein | 10.83g | 43% | |
| Vitamin C | 1.1mg | 3% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1mg | 11% | |
| Calcium | 53mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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