- Preheat the oven to 200°C (gas 6). Pulse the tomatoes in a food processor or blender until smooth. Add chilli powder to taste, then set aside.
- Heat the oil in a large frying pan, add the spring onions and garlic and sauté for 1 minute or until soft.
- Stir in the seafood, then add 150ml of the puréed tomatoes and 1 tbsp of the cream and heat through. Transfer to a bowl and cover with foil to keep warm.
- Pour the remaining tomatoes and cream into the frying pan and bring to a simmer; lower the heat to keep the sauce at a gentle simmer.
- To make the enchiladas, dip one tortilla at a time into the sauce in the frying pan for about 10 seconds until just pliable. Allow excess sauce to drip off, then lay on a board and top with a spoonful of the seafood mixture. Roll up the tortilla and place, seam-side down, in a large baking dish, measuring about 28 x 18cm. Repeat with the remaining tortillas and seafood mixture.
- Stir any remaining seafood mixture into the sauce in the frying pan and pour over the tortillas. Sprinkle with cheese and jalapeños. Bake the enchiladas for 20 minutes or until heated through. Serve hot.
*Add the drained juice from the thawed seafood to the sauce in step 4 for extra flavour.
*For delicious Tex-Mex chicken enchiladas, substitute 450g boneless, skinless chicken breasts, cut into bite-sized pieces, in place of the seafood. Add in Step 2, sautéing for about 5 minutes or until the juices run clear.