Seafood Enchiladas

• 1 fillet of cod
• 10 medium shrimp
• 10 ounces crab
• 1 medium red onion, finely chopped
• 2 medium or 1 large clove garlic, finely chopped
• 1 teaspoon coriander
• freshly ground pepper
• sea salt
• 2 tablespoons butter plus more for fish
• 3 tablespoons flour
• 1 cup sour cream
• 1 can green chiles
• 1 (141/2 oz) can chicken broth
• 1 cup shredded monterey jack
• sea salt
• 8 small flour tortillas

1. Saute shrimp and cod in butter, until just done. Flake cod and crab.
2. Melt 2 tablespoons butter, saute onion, garlic, coriander, and pepper til onion is tender.
3. Combine flour and sour cream. Add chicken broth and stir until combined. Add sour cream mixture to onions. Add chili peppers. Cook over medium heat and stir until slightly thickened and bubbly. Add 1/2 the cheese.
4. Add salt to seafood. Add 1/2 cup sour cream mixture to the seafood. Place 1/4 cup of seafood in each tortilla. Put small amount of sauce on bottom of pan to prevent sticking. Roll up and place seam side down in a greased casserole. Top with remaining sauce.
5. Bake covered at 350 for 30 minutes. Uncover, top with remaining cheese, bake an additional 5 minutes. Let stand 10 minutes.

fillet of cod, shrimp, crab, red onion, clove garlic, coriander, freshly ground pepper, salt, butter, flour, sour cream, green chiles, chicken broth, shredded monterey jack, salt, flour tortillas

Taken from www.epicurious.com/recipes/member/views/seafood-enchiladas-50190975 (may not work)