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<blockquote data-quote="campchef" data-source="post: 247807" data-attributes="member: 5808">Walleye EnchiladasIngredients:&nbsp; Sauce:&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; Enchilada stuffing:2 Tablespoons butter&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 2 Lb&nbsp; boneless walleye fillets2 Tablespoons flour&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1dozen cleaned shrimp1 ½ cup chicken broth&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; ½ cup sweet and ½ cup red onion, minced&nbsp; &nbsp; &nbsp;&nbsp; 2 Tablespoons jalapeno peppers, minced&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 3 teaspoons garlic, minced¾ cup sour cream&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; ½ cup julienned carrots¼ teaspoon creole seasoning&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 2 handfulls fresh baby spinach½ teaspoon granulated garlic&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; ½ cup sweet red pepper, minced3 cups shredded 4 cheese blend, divided&nbsp; &nbsp; &nbsp; &nbsp; 1 cup cooked wild rice (optional)3 Tablespoons cilantro,&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; chopped&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 6 flour tortillas&nbsp;DIRECTIONS:Sauce: Melt butter in a large saucepan over Med heat. Whisk in flour to create the rue.&nbsp; Slowly add chicken broth and whisk continually, when smooth and beginning to thicken, add sour cream, whisk as necessary.&nbsp; Add jalapeno’s, creole seasoning, granulated garlic, whisk gently, reduce heat, stir in 1 cup of cheese and 2 T cilantro, when melted, remove from heat.Preheat oven to 375 degrees,&nbsp; use center rackStuffing:&nbsp; melt butter in a large fry pan over Med heat and sauté onion, garlic, carrots and red pepper until soft.&nbsp; Add spinach and cooked wild rice, chase around the pan until spinach wilts.&nbsp; Remove from pan and set aside.&nbsp; Add add’l butter and gently cook the fish and shrimp, (2 min per side)&nbsp; lightly add salt &amp; pepper and add’I creole seasoning or hot sauce to taste. Assembly: grease a 9x13 baking pan with butter.&nbsp; Add ½ cup sauce to cover the bottom.&nbsp; Lay tortillas on a flat surface, place fish and shrimp in the center, cover with the veggie mix, sprinkle on a little cheese, roll up, place seam side down in baking dish and repeat process.&nbsp; &nbsp; &nbsp; Pour remaining sauce over enchiladas, sprinkle with remaining cheese and cilantro.&nbsp; Bake for 15 – 20 minutes.&nbsp; Enjoy&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; - - - Updated - - -sorry, I tried seperating the sauce&nbsp; from the stuffing ingredients but wasn't successful.&nbsp; I trust you can figure it out.</blockquote>

[QUOTE="campchef, post: 247807, member: 5808"] [B]Walleye Enchiladas [/B][B]Ingredients: [/B] [B][U]Sauce[/U][/B][B]: [U]Enchilada stuffing[/U]:[/B] [B]2 Tablespoons butter 2 Lb boneless walleye fillets[/B] [B]2 Tablespoons flour 1dozen cleaned shrimp[/B] [B]1 ½ cup chicken broth ½ cup sweet and ½ cup red onion, minced [/B] [B]2 Tablespoons jalapeno peppers, minced 3 teaspoons garlic, minced[/B] [B]¾ cup sour cream ½ cup julienned carrots[/B] [B]¼ teaspoon creole seasoning 2 handfulls fresh baby spinach[/B] [B]½ teaspoon granulated garlic ½ cup sweet red pepper, minced[/B] [B]3 cups shredded 4 cheese blend, divided 1 cup cooked wild rice (optional)[/B] [B]3 Tablespoons cilantro, chopped 6 flour tortillas[/B] [B]DIRECTIONS:[/B] [B][U]Sauce: [/U][/B][B] Melt butter in a large saucepan over Med heat. Whisk in flour to create the rue. Slowly add chicken broth and whisk continually, when smooth and beginning to thicken, add sour cream, whisk as necessary. Add jalapeno’s, creole seasoning, granulated garlic, whisk gently, reduce heat, stir in 1 cup of cheese and 2 T cilantro, when melted, remove from heat.[/B] [B]Preheat oven to 375 degrees, use center rack[/B] [B][U]Stuffing: [/U][/B][B]melt butter in a large fry pan over Med heat and sauté onion, garlic, carrots and red pepper until soft. Add spinach and cooked wild rice, chase around the pan until spinach wilts. Remove from pan and set aside. Add add’l butter and gently cook the fish and shrimp, (2 min per side) lightly add salt & pepper and add’I creole seasoning or hot sauce to taste.[/B] [B][U] Assembly: [/U][/B][B]grease a 9x13 baking pan with butter. Add ½ cup sauce to cover the bottom. Lay tortillas on a flat surface, place fish and shrimp in the center, cover with the veggie mix, sprinkle on a little cheese, roll up, place seam side down in baking dish and repeat process. Pour remaining sauce over enchiladas, sprinkle with remaining cheese and cilantro. Bake for 15 – 20 minutes. Enjoy [/B] [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] sorry, I tried seperating the [U]sauce[/U] from the [U]stuffing [/U] ingredients but wasn't successful. I trust you can figure it out. [/QUOTE]

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