Shrimp or crabmeat enchiladas

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
1 Onion
3 To 4
Green chiles -- OR
4 ounces Can
Drained
2 tablespoons Flour
1 pint Cream--your choice of
Butterfat -- content
½ pounds Longhorn or Cheddar cheese
Grated coarsely
½ pounds Small to medium shrimp --
Peeled and deveined
(or)-----
½ pounds Lump crabmeat
Salt and pepper -- to taste
Vegetable oil -- to soften
Tortillas
1 Dozen
Chopped
Roasted/peeled/seeded/choppe
Chopped green chiles --
Corn tortillas

Directions

PLACE PEELED AND CLEANED SHR

SAUTE ONIONS AND PEPPERS IN

VARIATION- REPLACE SOME OF T

a small saucepan over low heat. Cook in the juice it generates for 5 minutes. Use this liquid to thin sauce if necessary. (or) Pick over crabmeat carefully. Use milk, water, or chicken stock to thin sauce if needed. taste is gone, without browning. Slowly add cream, stirring until smooth and thickened. Reserve ½ cup cheese and add rest to sauce. Heat tortilla in oil to soften. Place roughly 1/12 of seafood on tortilla (you can reserve some for garnish) with 2 Tablespoons sauce and roll up. Place in shallow ovenproof dish, arrange remaining sauce and cheese on top.

~---------Bake at 300-325 for about 30 minutes. (Temp. and time can be altered to suit the rest of the meal, and also depends on whether the enchiladas were made ahead and refrigerated) mushrooms, adding the mushrooms with the vegetables.

Recipe By : DDMmom

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