Menu Enter a recipe name, ingredient, keyword...

Cancun Seafood Enchiladas

By

Google Ads
Rate this recipe 4.2/5 (5 Votes)

Ingredients

  • FOR THE SAUCE:
  • 6 tablespoons butter
  • 1/2 cup flour
  • 1/2 teaspoon white pepper
  • 2 tablespoons juice from shrimp can
  • 3 1/2 cups 2% milk
  • FOR THE ENCHILADAS:
  • 2 packages (8 ounce each) imitation crabmeat, flake style, lightly chopped
  • 1 (4 ounce) can baby shrimp
  • or 8 oz imitation crabmeat
  • 8 oz scallops & shrimp, diced and sauteed
  • 1 cup white wine or cooking sherry
  • 8 ounces Monterey jack cheese, shredded, divided use
  • 10 (6 inch) flour tortillas (Old Mission Restaurant style)
  • paprika

Details

Preparation

Step 1

FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes (should have a nutty aroma). Add 1/2 tsp white pepper. Stir in 2 tbsp juice from shrimp 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.

WHEN READY TO ASSEMBLE THE 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. Warm remaining sauce. 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. Place flap side down onto a individual oven-proof plates that have been pre-heated or in a lightly oiled baking dish. Ladle warm sauce over the enchiladas. 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). Sprinkle with paprika. 

You'll also love

Review this recipe

Key West Grilled Chicken (or Shrimp) Seitan Seafood (Scallops, Fish, Clams, Shrimp)