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Seafood enchiladas

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Ingredients/Components

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.

Rating:

3.8

Average rating: 3.8, total votes: 5

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