Pan Seared Squid Enchiladas

These Pan Seared Squid Enchiladas combine the tender, slightly sweet flavor of fresh squid with traditional enchilada elements, like corn tortillas and a rich, savory sauce. Topped with a zesty avocado crema, they offer a delightful texture and a burst of flavor, balancing classic Mexican cuisine with a creative seafood twist. This dish is gluten-free and perfect for seafood lovers looking to try something unique.

Ingredients:

• 8 corn tortillas
• 1 lb fresh squid, cleaned and sliced into rings
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 ripe avocado
• 1/2 cup sour cream
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium-high heat, heat olive oil and add the squid rings. Season with smoked paprika, cumin, salt, and pepper. Sear for 2-3 minutes until just cooked through, then remove from heat.
3. Warm the corn tortillas in a dry skillet until pliable. Fill each tortilla with a portion of the seared squid and a sprinkle of cheese, then roll them up tightly.
4. Place the rolled enchiladas seam-side down in a baking dish. Pour the enchilada sauce over the top and sprinkle with remaining cheese.
5. Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden.
6. While the enchiladas are baking, prepare the avocado crema by blending avocado, sour cream, and lime juice until smooth.
7. Once the enchiladas are done, drizzle with avocado crema and garnish with fresh cilantro before serving.