astray recipes: Shrimp or crabmeat enchiladas

Categories: Cheese
Yield: 1 Servings

Measure	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

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

File

shrimp or crabmeat enchiladas