Best Seafood Enchiladas

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.
• 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 13x9-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.