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Shark Enchillidas

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Shark Enchillidas
2008-07-25 Main Dish
5 69

For a new twist on Mexican food, try these unique shark enchiladas, baked in a creamy cheese sauce.

  • Servings: 5


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


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.