DENISE'S SEAFOOD ENCHILADAS

Denise's Seafood Enchiladas image

Provided by Denise McShea

Time 1h15m

Number Of Ingredients 15

1 lb lump crab meat (i buy from costco or sams - alot less expensive and wonderful) must be lump.
1 lb uncooked shrimp, medium size
1/2 lb bay scallops, fresh uncooked
1 medium onion chopped
3 Tbsp butter
FOR THE SAUCE
1 c butter, cubed
2 tsp grated onion
1/2 c chicken stock
6 6 egg yolks, lightly beaten
2 c heavy whipping cream
2 Tbsp tomato paste, italian
4 c jack cheese shredded
1 pkg hollandaise sauce mix
1/2 c white wine

Steps:

1. Preheat oven to 350 degrees.
2. In large skillet, cook seafood and onion in 3 T. butter over medium heat 4-5 minutes until onion is tender and shrimp turns pink. Remove from heat: set aside.
3. For sauce, melt butter in saucepan. Add onion and stock.
4. In a separate bowl, combine the egg yolks and cream; stir into stock mixture slowly while whisking. Cook and stir until reaches 160 degrees. (i use a candy thermometer)
5. Stir in tomato paste, white wine and hollandaise mix. Taste sauce to make sure it's flavorful enough. Sometimes I might add some chicken bouillon crystals for more flavor if needed. Remove from heat.
6. To assemble, Spoon ½ C or so of sauce into greased 9x13x2 inch pan. Spoon ½ C. seafood mixture down the center of each tortilla, top with 2 T. sauce and 2 T. cheese. Roll up and place seam side down in dish. Top with remaining sauce and cheese. Bake uncovered at 350 degrees for at least 30 minutes.
7. Note - you can also serve this as a brunch item. Instead of using tortillas, you can bake the Pepperidge Farm pastry cups and fill them with the seafood mixture and serve for brunch, lunch or dinner.