I started making these enchiladas last year during the lent season. It allows my family to observe lent and still enjoy Mexican food. When I brought it to school, my coworkers couldn't get enough of it.—Mari Acedo, Chandler, Arizona
Seafood was a staple for my large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. As I do when serving this dish, you'll get many compliments and recipe requests.
—Winnie Higgins, Salisbury, Maryland
When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook. I've also used chicken instead of shrimp with delicious results. I enjoy preparing holiday meals for my family when everyone can be together. Senior citizen activities also keep me busy.
Two types of seafood and a flavorful sauce make these enchiladas outstanding. I prepared them for an annual fund raiser, where they're always in demand. Spice up the recipe to your taste by adding more green chilies and salsa.
Since Lisa Stinger and her husband really enjoy seafood, she doesn't skimp on shrimp in this recipe! "This mildly seasoned stew has other satisfying ingredients, too, like broccoli, tomatoes and pasta," she writes from Hamilton, New Jersey.
"A variation of this recipe was originally served as a side dish at a popular French restaurant," says Eileen Herr from Indianapolis, Indiana. "I added a few more ingredients to make it a cool and hearty meal. The recipe is very adaptable—it's also delicious with chicken and snow peas."
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.