Notes: If using corn tortillas, dip them lightly in the sauce to make them pliable. Add about 8 ounces of bay shrimp or crab meat. We used a mole sauce for one pan and a Suiza enchilada mix of sour cream and heavy cream and more green chiles for another.
8 ounces fresh dulse seaweed
6 ounces queso fresco, crumbled (heaping 1 cup) OR ricotta
4 ounces Monterey jack cheese, grated (heaping 1 cup)
4 ounces sharp cheddar, grated (heaping 1 cup)
1 cup corn, dry roasted in a pan
½ cup chopped roasted green chiles
1 bunch green onion, chopped
8-12 flour or corn tortillas, depending on size
Sauce of your choice.
Preheat oven to 350.
Thoroughly rinse the seaweed. Pat it dry, then chop coarsely.
Combine the cheese and set about 1 cup aside. Mix the remaining cheese with the seaweed. Add the corn, green chiles, and green onions.
Spoon about one cup of filling onto the tortilla (depending on size of tortilla), then roll and place in a lightly oiled casserole dish. Continue until filling is gone. Top with sauce.
Bake at 350 for about 30 minutes.
Sprinkle the remaining cup of cheese over the enchiladas and bake an additional 10 to 15 minutes or until the cheese melts.