SEAFOOD ENCHILADAS
Fun Fact: May 5th is National Enchilada Day!!!
Provided by Amy H.
Categories Seafood
Time 45m
Number Of Ingredients 11
Steps:
- 1. Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes (should have a nutty aroma, but not burned).
- 2. Add 1/2 tsp white pepper. Stir in 2 tbsp lobster base and cook for an additional minute. Add milk and wine. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool.
- 3. When ready to assemble enchiladas, Preheat oven to 425 degrees F. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside.
- 4. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll.
- 5. Place flap side down onto a lightly greased baking dish cover while you heat up sauce.
- 6. Pour heated sauce over the enchiladas.
- 7. Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes. Watch closely and do not allow to burn (brown spots).
- 8. Sprinkle each enchilada with a bit of paprika if desired.
- 9. Plate and serve.
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