- 6 tablespoons butter
- 1/2 cup flour
- 1/2 teaspoon white pepper
- 2 tablespoons lobster base
- 3 1/2 cups 2% low-fat milk
- 1 cup white wine or 1 cup cooking sherry
- 8 ounces monterey jack cheese, shredded
- 1 (4 ounce) cans baby shrimp
- 2 (8 ounce) packages imitation crabmeat, flake style
- 10 (6 inch) flour tortillas, old mission restaurant style
- 1 10 ounce can red enchilada sauce
FOR THE SAUCE:
- melt butter in a 2 quart saucepan over medium heat.
- add flour.
- cook and stir for 5 minutes(should have a nutty aroma).
- add 1/2 tsp white pepper.
- stir in 2 tbsps lobster base and cook for an additional minute.
- add milk & wine.
- add 2 oz. of the cheese.
- continue to cook until thickened.
FOR THE CRAB MIX:
- lightly chop the flaked imitation crab.
- combine with shrimp in a medium size bowl.
- add 1.5 cups of cold sauce.
- mix well.
FOR THE ENCHILADAS:
- pour (or laddle) 1/2 of canned enchilada sauce on the bottom of your baking dish.
- lay out the tortillas on a flat surface.
- place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
- place flap of the tortilla over the crab mix and roll.
- place flap side down onto a plate or in your baking dish.
- ladle warm sauce over the enchiladas.
- drizzle the remaining enchilada sauce over the enchiladas.
- top with remaining monterey jack cheese.
- sprinkle with paprika.
- put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.(Note: I baked this at 350 degrees for 40 minutes).