Seafood Enchiladas

By mrsmortician

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 cooking sherry
• 1 (8 ounce) monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 1 (16 ounce) package imitation crabmeat, flake style
• 10 flour tortillas, old mission restaurant style
• paprika

Preparation

Step 1

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. 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. Top with remaining monterey jack cheese. Put into a preheated 425 degree convection oven for 12-14 minutes. Watch and do not allow to burn(brown spots). Sprinkle with paprika.