Friday, August 13, 2010

Seafood Enchiladas

Prepared by Debbie

Ingredients:
  • 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
  • 1paprika
Directions:

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).

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