Personally, I probably wouldn’t use cheese at all with shellfish, but if you want to include it, Monterrey Jack would be my preference - it’s mild and melts beautifully. Fontina might work as well. As for quantity, three enchiladas is a typical restaurant portion, so if you go with that you’re looking at making 15 with maybe 1.5-2 ounces of seafood in each? I’d get two pounds of seafood, maybe a little more if you have any waste (shrimp peels, etc.).
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