Cancun Seafood Enchiladas

Cancun Seafood Enchiladas
Cancun Seafood Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE SAUCE:

  • 6

    tablespoons butter

  • 1/2

    cup flour

  • 1/2

    teaspoon white pepper

  • 2

    tablespoons juice from shrimp can

  • 3 1/2

    cups 2% milk

  • FOR THE ENCHILADAS:

  • 2

    packages (8 ounce each) imitation crabmeat, flake style, lightly chopped

  • 1

    (4 ounce) can baby shrimp

  • or 8 oz imitation crabmeat

  • 8

    oz scallops & shrimp, diced and sauteed

  • 1

    cup white wine or cooking sherry

  • 8

    ounces Monterey jack cheese, shredded, divided use

  • 10

    (6 inch) flour tortillas (Old Mission Restaurant style)

  • paprika

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 tbsp juice from shrimp and cook for an additional minute. Add milk and wine. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool. WHEN READY TO ASSEMBLE THE ENCHILADAS: Preheat oven to 425 degrees F. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside. Warm remaining sauce. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a individual oven-proof plates that have been pre-heated or in a lightly oiled baking dish. Ladle warm sauce over the enchiladas. Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes.* Watch closely and do not allow to burn (brown spots). Sprinkle with paprika. 

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