2 Tbsp. H-E-B Olive Oil
3/4 lb. Alaskan Cod, cubed
3/4 lb. shrimp, peeled, deveined, and coarsely chopped
1 medium onion, diced
3 Tbsp. Adams Reserve Southwest Ancho Rub
20 H-E-B Corn Tortillas, warmed
16 oz. H-E-B Queso Fresco, crumbled
1 btl. (14 oz.) Roberts Reserve pineapple coconut mango tequila sauce
1 1/2 c. H-E-B Mexican Blend Shredded Cheese
Preheat oven to 350°F. Heat oil in a large skillet over Medium heat. Combine cod, shrimp, and onion in a large mixing bowl, and season with ancho rub. Sauté: seafood mixture in skillet for about 6 minutes, remove from heat.
Place approximately 1 ounce queso fresco on a tortilla, and top with about 2 ounces seafood mixture. Drizzle with Roberts Reserve sauce, roll filled tortilla, and place in a 9x13-inch baking dish. Repeat until all tortillas are filled, rolled, and placed in the dish.
Drizzle remaining sauce over enchiladas, and top with shredded cheese. Bake 20 minutes or until cheese is melted and bubbly.
Calories: 310, Total Fat: 8g, Saturated Fat: 2g, Sodium: 460mg, Carbohydrates: 37g, Dietary Fiber: 1g, Protein: 20g