Seafood Enchiladas Recipe

Directions:

1. In large skillet or pan, melt 1/2 of butter and add garlic, onion and bell pepper.
2. Cook about 5-7 minutes until onion is transparent.
3. Remove from heat and add in all seafood and about 3/4 cup of the shredded cheese, stir to combine.
4. Divide filling between 6 tortillas wrapping in simple enchilada fashion and placing, seam down, in sprayed 9X13 dish
5. Once done, return same pan(with some of the juice and butter, left in pan, hopefully ;), back to stove.
6. Add remaining butter to melt, then add cornstarch and mix until no lumps remain.
7. Add milk, sour cream, remaining cheese, and tomatoes and heat on medium-low heat, stirring often, until cheese are melted. Add hot sauce and salt and pepper and lemon juice.
8. Pour over enchiladas
9. Bake at 350 for about 30 minutes until lightly browned and heated through.
10. Top with cojita and other desired toppings.
11. *********************************************************************************
12. This is quite a rich, heavy dish...I suggest serving it with a simple guacamole salad, or chips and guacamole...not much else is needed :)