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Best Seafood Enchiladas

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

8 ServingsPrep: 25 min. Bake: 20 min.

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

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.
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.

2 of 2

Best Seafood Enchiladas (continued)

Directions (continued)

Spoon 1/3 cup seafood mixture down the center of each tortilla. Top
with 1 tablespoon sauce and 2 tablespoons cheese; roll up.
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.
Bake, uncovered, at 350° for 20-25 minutes or until heated
through. Yield: 8 enchiladas.

Nutrition Facts: 1 serving (1 each) equals 531 calories, 40 g fat (22 g saturated fat), 264 mg cholesterol, 738 mg sodium, 17 g carbohydrate, 1 g fiber, 27 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.