Creamy Seafood Enchiladas
1 pound imitation or real crab meat, chopped or shredded
1 pound cooked shrimp, coarsely chopped
1 1/2 cups shredded Monterey Jack cheese
8 10" soft flour tortillas (soften wrapped in foil in the oven if
necessary)
1 small onion, thinly sliced or diced
2 tbsp butter or margarine
2 cans (10-3/4 ounces each) cream of chicken soup
1/2 cup light cream or milk
4 ounces cream cheese, cut up
8 flour tortillas
Combine crab, chopped shrimp and 1 cup of the cheese in large bowl.
In a saucepan, melt butter and add onion. Cook onion until softened but
not browned. Stir in 1 can of the undiluted soup. Add some of the light
cream (about half of it, maybe a bit more). Stir to mix well.
Add cream cheese. Simmer on very low heat, stirring to melt cheese. Stir
cream cheese sauce into the bowl of seafood.
Divide seafood mixture equally among the tortillas. Roll the tortillas and
place, seam-side down, large, deep skillet .
Stir together the remaining can of soup and the rest of the cream; heat in
a saucepan, stirring to break up soup and blend in cream.
When mixture is hot, cover enchiladas with the sauce. Top with
remaining cheese; cover pan and simmer on very low for 10 to 15 minutes
until cheese starts to melt and sauce is bubbly. Remove lid and cook an
additional 5 to 10 minutes or until sauce thickens slightly.
Makes 8 Enchiladas
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