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).