Serves: 12
Total Calories: 615

4 cups Basic Cooked Tomatillo Sauce (double recipe)
1 tablespoon olive oil
1/2 pound red snapper fillets, or Pacific snapper fillets, cut into 1/4-inch pieces
4 sea scallops, neatly diced (1/4 inch)
1/2 pound (36 to 40) small shrimp
8 medium button mushrooms, cleaned and chopped
6 green onions, , chopped including 2 inches of green part
1/2 red bell pepper, chopped
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/3 cup vegetable oil
12 (6- to 7-inch) corn tortillas
1 1/4 cups shredded Monterey Jack cheese
12 green pimiento-stuffed olives, sliced crosswise

1. Prepare the tomatillo sauce. Reserve in the pan off heat. Then, heat the olive oil in a large skillet over medium heat and cook the fish pieces 1 minute. Add the scallops. Toss and cook 1 minute. Stir in the shrimp. Transfer seafood to a bowl. In the same skillet, cook the mushrooms, onions, and pepper, adding more oil if needed. Mix in the seafood. Season with salt and pepper. Reserve off heat.

2. Preheat oven to 350°.Grease a 9- × 13-inch baking dish. In a clean skillet, heat about 1/3 cup vegetable oil. Dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds. Drain on paper towels. Stack and cover to keep soft and warm. When all tortillas are soft, place 1 on a plate. Put about 2 tablespoons filling on the tortilla. Roll into a cylinder and place seam side down in the baking pan. Repeat, until all tortillas are filled, rolled, and placed side by side in the dish.

3. Pour the green sauce over all. Sprinkle with the cheese. Bake 25 minutes, or until cheese is melted and sauce is bubbling. Arrange sliced olives on top. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 615
Calories from Fat: 122

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie