| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables, Grains |
|
Cheese |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
|
Onion |
| 3 |
|
To 4 |
|
|
Green chiles — OR |
| 4 |
oz |
Can |
|
|
Drained |
| 2 |
tb |
Flour |
| 1 |
pt |
Cream–your choice of |
|
|
Butterfat — content |
| 1/2 |
lb |
Longhorn or Cheddar cheese |
|
|
Grated coarsely |
| 1/2 |
lb |
Small to medium shrimp — |
|
|
Peeled and deveined |
|
|
(or)—– |
| 1/2 |
lb |
Lump crabmeat |
|
|
Salt and pepper — to taste |
|
|
Vegetable oil — to soften |
|
|
Tortillas |
| 1 |
|
Dozen |
|
|
Chopped |
|
|
Roasted/peeled/seeded/choppe |
|
|
Chopped green chiles — |
|
|
Corn tortillas |
INSTRUCTIONS
PLACE PEELED AND CLEANED SHR
SAUTE ONIONS AND PEPPERS IN
VARIATION- REPLACE SOME OF T
a small saucepan over low heat. Cook in the juice it generates for 5
minutes. Use this liquid to thin sauce if necessary. (or) Pick over
crabmeat carefully. Use milk, water, or chicken stock to thin sauce if
needed. taste is gone, without browning. Slowly add cream, stirring until
smooth and thickened. Reserve 1/2 cup cheese and add rest to sauce. Heat
tortilla in oil to soften. Place roughly 1/12 of seafood on tortilla (you
can reserve some for garnish) with 2 Tablespoons sauce and roll up. Place
in shallow ovenproof dish, arrange remaining sauce and cheese on top.
~---------Bake at 300-325 for about 30 minutes. (Temp. and time can be
altered to suit the rest of the meal, and also depends on whether the
enchiladas were made ahead and refrigerated) mushrooms, adding the
mushrooms with the vegetables.
Recipe By : DDMmom
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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