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Seafood Enchiladas
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Description
These are the best seafood enchiladas I’ve ever had. I’ve been “tweaking” the recipe for years, and although they are still good with 2% milk and lowfat cheese and sour cream, they are best this way. I’ve always made them with imitation crab, as it is cheaper. I’m sure it would be great with the real thing, too.
Ingredients
- ¼ cups Butter
- ¼ cups All-purpose Flour
- 3 cups Reduced Sodium Chicken Broth
- 3 cups Monterey Jack Cheese
- 1 cup Half-and-half
- ¼ teaspoons Salt
- ⅛ teaspoons Ground Pepper
- ¾ cups Sour Cream
- 2 packages Imitation Crab (8 Ounce Packages)
- 1 package Frozen Shelled, Deveined Cooked Small Shrimp, Thawed (8 Ounce Package)
- ½ cups Sliced Green Onions, Divided
- 1 package Flour Tortillas (12 Count)
Preparation
1. Heat oven to 350°F. Spray a 13×9-inch glass baking dish with nonstick cooking spray.
2. Melt butter in a medium saucepan over medium heat. Whisk in flour until blended. Slowly whisk in broth. Bring to a gentle boil. Whisk in cheese, half-and-half, salt and pepper. Place sour cream in a medium bowl; slowly whisk in 1 cup of the sauce. Then whisk this sour cream mixture back into the big pot of sauce. Remove from heat.
3. In large bowl, stir together crab, shrimp, 1 1/2 cups of the sauce and 1/4 cup of the green onions. Place about 2 tablespoons of the filling on each tortilla. Roll up; place in the baking dish. Cover with the remaining sauce. Bake for 20 to 25 minutes or until hot. Let stand for 5 minutes; sprinkle with the remaining 1/4 cup green onions.
Best served with a heaping spoonful of guacamole on top!
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