Seafood Enchiladas
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—Mary Halpin, King George, Virginia
SERVINGS: 8
CATEGORY: Main Dish
METHOD:
TIME: Prep: 25 min. Bake: 20 min.
Ingredients:
- 1/2 pound fresh or frozen 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 cheese 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.
For sauce, melt butter in a small saucepan. Add onion and broth. Combine the egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160°. Stir in tomato paste. Remove from heat. Spoon 1/2 cup into a greased 13-in. x 9-in. baking dish.
Spoon 1/3 cup seafood mixture down the center of each tortilla; top with 1 tablespoon sauce and 2 tablespoons cheese. Roll up and place 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 servings.