Seafood enchiladas with cherry tomato salsa

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter or margarine
1 pounds Medium shrimp, peeled and
Deveined
6 ounces Bay or calico scallops
6 ounces Cooked crabmeat
2 tablespoons Butter or margarine
¼ cup Flour
¾ cup Milk
¾ cup Reduced fat sour cream
⅓ cup Sliced scallions
⅓ cup Minced cilantro
1 Can chopped green chilies
6 ounces Pepper Jack cheese, shredded
6 ounces Cheddar cheese, shredded
12 6 inch corn tortillas,
Warmed according to package
Directions
Cherry Tomato Salsa or
Bottled red or green salsa
1 pint Cherry tomatoes
⅓ cup Red onion, chopped
⅓ cup Minced cilantro
2 tablespoons Fresh lime juice
1 tablespoon Minced jalapeno pepper
½ teaspoon Salt

Directions

SAUCE

CHERRY TOMATO SALSA

Very lightly grease a 13 x 9 inch baking dish. Melt butter in a 4-quart saucepan over medium heat. Stir in shrimp and scallops and cook, stirring often, 2 to 3 minutes until shrimp are pink and scallops appear opaque. Cover, remove from heat and let stand 3 minutes until shrimp and scallops are opaque at centers. Add crabmeat and stir to mix. Strain over a 2 cup measure to reserve liquid. (You should have about ⅔ cup.) Place seafood in a medium bowl.

SAUCE: In same saucepan, melt butter over medium heat. Whisk in flour until blended. Cook, stirring with whisk, about 2 minutes. Add milt to reserved shellfish liquid, then whisk into saucepan. Cook, stirring often, 4 to 5 minutes until smooth and thick as pudding.

Remove from heat; whisk in sour cream. Stir 1 cup sauce into seafood, Stir in scallions, cilantro and chilies.

TO ASSEMBLE: Toss cheeses together. For each enchilada, spoon ⅓ cup seafood mixture down center of a warm tortilla and sprinkle with 2 tablespoons cheese mixture. Roll up tortilla and place seam side down in prepared baking dish, fitting enchiladas close together. Spoon on remaining sauce. Cover titgtly with foil. Heat oven to 375 degrees.

Bake enchiladas, covered, 30 to 35 minutes until hot. Remove foil, sprinkle with remaining cheese and bake 5 minutes more or until cheese melts.

SALSA: Mix everything together and refrigerate up to 2 days typed by jessann :)

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