Categories: Seafood

Ingredients

• 1 lb lump crabmeat
• 8 oz frozen cooked salad shrimp, thawed
• 3/4 cup chopped pimento-stuffed olives
• 8 oz (3 cups) shredded Monterey Jack cheese, divided
• 2 bttls (8 oz ea) clam juice
• 1 can (12 oz) evaporated milk
• 4 garlic cloves
• 3 tbsp butter
• 1/3 cup flour
• 1/2 cup Parmesan cheese
• 1 can (14.5 oz) chopped green chilies
• 16 6" corn tortillas

Directions

1. Preheat oven to 400d and place rack in center position.

2. Mix crab, shrimp, olives, and 1 1/2 cups of the cheese in a med bowl.

3. Heat clam juice, milk, and garlic until steamy hot. In a lg saucepan over med heat, melt butter. Whisk in flour until blended; whisk in milk, stirring vigorously un til sauce thickens. Whisk in Parmesan cheese and chiles; continue to simmer until sauce is of cream soup consistency. Stir 3/4 cup into the seafood; spread 1 cup in the bottom of a 13 × 9″ baking dish.

4. Microwave tortillas on HIGH in a microwave-safe plastic bag until warm, ~45 seconds. Spoon 1/4 cup of the filling into a tortilla. Roll into a cylinder and place, seam-side-down, in baking dish. Repeat. Drizzle enchiladas with 1 cup of the sauce and sprinkle with remaining cheese.

5. Spritz foil with cooking spray; cover the dish and bake 30 mins. Uncover and let stand a few minutes. Warm remaining sauce (thin with water, if necessary) and serve over enchiladas.

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