Best Seafood Enchiladas

Name: Best Seafood Enchiladas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 enchiladas.
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 large egg yolks, lightly beaten; 1 cup heavy whipping cream; 1 tablespoon tomato paste; 8 flour tortillas (6 inches); 2 cups shredded Monterey Jack or Colby cheese

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

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 large egg yolks, lightly beaten
1 cup heavy whipping cream
1 tablespoon tomato paste
8 flour tortillas (6 inches)
2 cups 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.
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.