Shelly's Recipe

CANCUN SEAFOOD ENCHILADA

Category: Casseroles - Seafood

Sauce
6 tbsp butter
1/2 cup flour
1/2 tsp white pepper
2 tbsp lobster base
3 1/2 cups 2% milk
1 cup white wine or cooking sherry
8 ounces Monterey jack cheese, shredded, divided use

Enchiladas
2 pkgs (8 ounce each) imitation crabmeat, flake style, lightly chopped
1 (4 ounce) can baby shrimp
10 (6 inch) flour tortillas
paprika

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 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.

ASSEMBLE THE ENCHILADAS: Preheat oven to 425. 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 tbsp 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. Bake for 12-14 minutes. Watch closely and do not allow to burn (brown spots). Sprinkle with paprika.