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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!Mary Halpin, King George, Virginia Ingredients:
1/2 pound crabmeat, flaked and cartilage removed |
1/2 pound uncooked medium shrimp, peeled and deveined |
1/2 pound bay scallops |
1 medium onion, chopped |
2 tablespoons butter |
sauce: |
1/2 cup butter, cubed |
1 teaspoon grated onion |
1/4 cup chicken broth |
3 egg yolks, lightly beaten |
1 cup heavy whipping cream |
1 tablespoon tomato paste |
8 flour tortillas (6 inches) |
2 cups (8 ounces) shredded monterey jack or colby cheese |
Directions:
1. In a large skillet, cook the seafood and onion in butter over medium heat for 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside.
2. In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat.
3. Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up.
4. Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese.
5. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 enchiladas.
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