Seafood Enchiladas


Jonathan

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Seafood Enchiladas

INGREDIENTS:

6 tablespoons butter

1/2 cup flour

1/2 teaspoon white pepper

2 tablespoons lobster base (chicken base works okay too)

3 1/2 cups milk

1 cup dry white wine

8 ounces Monterey Jack cheese, shredded

6 ounces (give or take) small shrimp

16 ounces crab meat (or imitation flake-style crabmeat)

10 (6-inch) flour tortillas (or about 6 to 8 8-inch flour tortillas)

paprika

SAUCE:

Melt butter in a 2-quart saucepan over medium heat.

Add flour.

Cook and stir for a couple of minutes (will have a nutty aroma).

Add 1/2 tsp white pepper and lobster base.

Add wine and cook for another minute.

Add milk.

Add 2 ounces of the Monterey Jack cheese.

Continue to cook until thickened, stirring constantly. Increase heat slightly above medium if necessary, being careful not to scorch milk. After sauce has thickened, remove from heat and let it cool off a little.

CRAB MIX:

Lightly chop and separate crab into flaked pieces. Add shrimp.

Add 1 1/2 cups of sauce to crab mixture, and mix well.

ENCHILADAS:

Lay out tortillas on a flat surface.

Place 2 to 3 heaping tablespoons of crab mix across center of each.

Place flap of the tortilla over the crab mix and roll.

Place flap side down onto a plate or baking dish.

Ladle sauce over the enchiladas, and top with remaining Monterey Jack cheese.

Place in a preheated 425 degree convection oven for 15-20 minutes, or until cheese melts and just begins to turn golden-brown in spots. Sprinkle with paprika and serve with your choice of rice, beans, lettuce, sour cream, guacamole, etc.

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