- Servings: 5
Ingredients:
| 1 lb | Shark Meat, diced |
| 1 Tbsp | Butter |
| 5 cloves | Garlic, crushed |
| 2 Tbsp | Chili Powder |
| 1 Tbsp | Paprika |
| 1 tsp | Oregano Powder |
| 1 | Medium Onion, diced |
| dash | Cayenne Pepper |
| Olive Oil | |
| 2 cups | Cream |
| 1 Tbsp | Cornstarch |
| 1 cup | Fresh Cilantro |
| ½ cup | Fresh Tomatoes |
| ½ cup | Fresh Mushrooms, sliced |
| ½ cup | Grated Parmesan Cheese |
| 1 pkg | White Corn Tortillas |
| 2 cups | Grated Mixed Cheese |
Directions:
Melt butter in skillet and brown shark meat. Add 3 cloves garlic, chili powder, onion, cayenne, oregano and paprika. In a separate pan, thicken cream with cornstarch over medium low heat. Add mushrooms and tomatoes, cilantro and Parmesan. Pour 1/3 cream mixture into shark meat. Heat olive oil over high heat, and blanch tortillas until soft. Spoon shark mixture, and small amount of grated cheese, into each tortilla and roll. Cover with remaining cream sauce and cheese. Bake at 400 degrees until bubbling and cheese is melted.
Helpful Tips:
Divide filling to fit 10-12 enchilladas and bake in Pyrex type dish. Fully cover tortillas with sauce to keep from becoming tough.
