Seafood enchiladas

Seafood enchiladas

Seafood enchiladas

Seafood enchiladas photo 1
Seafood enchiladas photo 2
Seafood enchiladas photo 3


  • milk - 2 2
  • flour - 4 Tbsp
  • butter - 4 Tbsp
  • corn oil - 2 Tbsp
  • minced onion - 2 Tbsp
  • dill weed - 1/2 tsp
  • imitation crab legs, diced - 8 item
  • shredded Monterey Jack cheese - 2 c
  • can cream of shrimp soup - 1 item
  • regular size flour tortilla shells - 6 item

How to make seafood enchiladas:

Combine crab, cheese, onion and dill. Set aside. In saucepan melt butter and stir in flour; cook 2 minutes. Combine milk and soup. Add soup mixture with flour mixture and season to taste. Add few tablespoons of sauce to crab mixture. Set remaining sauce aside.

Soften 6 regular size tortilla shells in skillet with 2 tablespoons corn oil and drain after softened. Place one sixth of crab mixture in center of each tortilla and roll up. Place some sauce in bottom of 9 x 13-inch baking dish. Place enchiladas seam side down. Cover with remaining sauce. Bake at 350° for 25 minutes.

Recipe categories: Appetizers, Main dish, Shrimp.

Seafood enchiladas
Average rating: 3.8 of 5, total votes: 5
Cook. Time: PT1H
Total Time: PT1H

Cause of complaint:

Related ingredients:
grated parmesan cheese, ritz crackers, mayonnaise, sea scallops, onions, chopped finely, large ripe peaches, peeled and quartered, hard-cooked eggs, sliced in 1/2 lengthwise, plain lo-cal yogurt, 1% low-fat cottage cheese
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