Categories: Casserole, Main Dish, Seafood
Ingredients
- 6 tablespoons butter
- 1/2 cup flour
- 1/2 teaspoon white pepper
- 2 tablespoons lobster base
- 3 1/2 cups 2% low-fat milk
- 1 cup white wine or 1 cup cooking sherry
- 8 ounces monterey jack cheese, shredded
- 1 (4 ounce) can baby shrimp
- 2 (8 ounce) packages imitation crabmeat, flake style
- 10 (6 inch) flour tortillas, old mission restaurant style
- paprika
Directions
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FOR THE SAUCE.
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melt butter in a 2 quart saucepan over medium heat.
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add flour.
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cook and stir for 5 minutes(should have a nutty aroma).
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add 1/2 tsp white pepper.
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stir in 2 tbsps lobster base and cook for an additional minute.
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add milk & wine.
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add 2 oz. of the cheese.
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continue to cook until thickened.
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FOR THE CRAB MIX.
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lightly chop the flaked imitation crab.
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combine with shrimp in a medium size bowl.
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d 1.5 cups of cold sauce.
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mix well.
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FOR THE ENCHILADAS.
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lay out the tortillas on a flat surface.
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place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
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place flap of the tortilla over the crab mix and roll.
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place flap side down onto a plate or in your baking dish.
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ladle warm sauce over the enchiladas.
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top with remaining monterey jack cheese.
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put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
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watch and do not allow to burn(brown spots).
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sprinkle with paprika.