Seafood Enchiladas Oven Recipe

Seafood Enchiladas Oven Recipe



Ingredients needed:

* 2 or 3 dried ancho or mulato chile peppers
* 2 cups of Monterey Jack cheese
* 12 ounces of chopped cooked shrimp or crabmeat or two 6-ounce packages frozen peeled cooked shrimp or crabmeat, thawed and chopped
* 10 6-inch corn tortillas
* 1/2 cup of chopped onion
* 1 tablespoon of olive oil or vegetable oil
* 1/3 cup of all-purpose flour
* 1/4 teaspoon of salt
* 1/4 teaspoon of ground black pepper
* 3 cups of milk

Preparation steps:

* Cut open dried peppers; discard stems and seeds. In a small bowl, combine peppers and enough boiling water to cover. Let stand for 45 minutes or until softened; drain. Cut one of the peppers into thin slivers; set aside to use as a garnish. Cut the remaining peppers into small pieces. For filling, in a medium bowl combine pepper pieces, 1 1/2 cups of the cheese, and the shrimp; set aside.
* Preheat oven to 350 degrees. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.
* Spoon about 1/4 cup of the filling onto each tortilla, spreading evenly. Roll up tortillas. Place filled tortillas, seam sides down, in an ungreased 3-quart rectangular baking dish.
* For sauce, in a medium saucepan cook onion in hot oil over medium heat until tender, stirring occasionally. Stir in flour, salt, and black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Pour sauce over flour tortillas.
* Bake, covered, about 20 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheese and the pepper slivers. Bake, uncovered, about 5 minutes more or until the cheese is melted.

Enjoy
(Serves 10)