Seafood Enchiladas
(from dayle’s recipe box)
SERVING SIZE: 2 enchiladas
CAL: 387
FAT: 17g
CARB: 26g
PROT: 33g
SOD: 1,372mg
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
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Preheat oven to 400d and place rack in center position.
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Mix crab, shrimp, olives, and 1 1/2 cups of the cheese in a med bowl.
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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.
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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.
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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.