Seafood Enchiladas with Cheese Sauce

Melt butter in pan at medium heat. Whisk in the flour and cook for 2 minutes. Whisk in the milk, nutmeg, 1/2 teaspoon pepper and 1/2 teaspoon salt. Cook at low-medium heat, whisking often until sauce thickens. Whisk in 8 oz Monterrey Jack cheese (from the 12 oz), 4 oz Cotija and 1/4 cup sour cream. Cook for another minute, cover to keep warm.

Heat 2 tablespoons oil to medium heat in large skillet. Add Poblano, red bell pepper, Serrano and garlic, season with a pinch of salt and pepper. Cook for 3 minutes, add all seafood, 1/2 of the lemon juice, and 1/2 cup reserved cheese sauce. Fold in half of the cilantro and green onions, taste for salt. Cover to keep warm.

Heat comal or large nonstick skillet to medium heat for 5 minutes. In a bowl, combine the red onions, habanero, remaining lemon juice, 1-tablespoon oil and pinch of salt and pepper. Stir well to combine, taste for salt, set aside. Lightly brush the corn tortillas with remaining olive oil. Warm on the comal for a minute on each side. Keep warm in tortilla warmer or in between some foil paper.

One serving at a time lay 2 warm tortillas on an individual plate, spoon a portion of filling across one side of tortillas, fold over to roll up, ladle on a portion of sauce and sprinkle with cheese, cilantro, green onions, and garnish with red onion habanero salad.