Ann posted 04-26-98
Creamy Seafood Enchiladas
1 (8 oz.) package cream cheese, softened
1/2 cup shredded Monterey Jack Cheese
2 Tbl. dry white wine
2 (6 oz.) pkgs frozen crab and shrimp, thawed and drained
Combine cream cheese, Monterey Jack and wine. Beat till almost smooth. Stir in crab and shrimp
2 T. cooking oil
12 6" corn tortillas
In a skillet heat cooking oil. Dip tortillas, 1 at a time, in hot oil for 10 seconds or just till limp (add more oil if necessary). Drain on paper towels.
Spoon about 1/4 cup filling on each tortilla, roll up. Place the filled tortillas, seam side down, in a 13 x 9 baking dish.
1/2 cup sliced green onion
3 Tbl. butter or margarine
1/4 cup flour
1/4 tsp. salt
1/4 tsp. pepper
2 3/4 cups milk
For sauce, in medium saucepan, cook onion in butter till tender but not brown. Stir in flour, salt & pepper. Add milk all at once. Cook and stir till thick & bubbly. Pour sauce over tortillas.
1 cup shredded Monterey Jack
Sliced Green Onion
Paprika'
Bake, covered with foil, in a 350 oven 15 to 20 minutes or until heated through. Remove foil, top with cheese. Return to oven & bake about 5 minutes more or till cheese melts. Garnish with green onion & paprika.
Makes 6 servings.