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Ingredients
- 8 oz. cream cheese, softened
- 1/2 C sredded Monterey jack cheese
- 2 Tbs. dry white wine
- 2- 6oz. packages frozen crab meat and shrimp, thawed and drained
- 2 Tbs cooking oil
- 12- 6 inch corn tortillas
- 1/2 C sliced green onion
- 3 Tbs. butter
- 1/4 C flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 3/4 C. milk
- 1 C. shredded Monterey jack cheese
Preparation
Step 1
For filling, in a small mixer bowl combine cream cheese, 1/2 C.Monterey jack cheese and wine. Beat till almost smooth. Stir in crab meat and shrimp.
In a heavy skillet heat oil, dip tortillas 1 at a time in hot oil for 10 seconds or just till limp. Drain on paper towels.
Spoon about 1/4 C. filling onto each tortilla, roll up. Place the filled tortillas seam side down in 13X9 greased baking dish.
For sauce, in a medium saucepan cook onion in butter till tender but not brown. Stir in flour, salt, and pepper. Add milk all at once, cook and stir till thickened and bubbly. Pour sauce over tortillas.
Bake covered at 350* for 15-20 minutes. Remove foil and top with cheese. Return to oven and bake 5 min. longer.