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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Dairy Mexican Jaw, Main dish, Mexican, Seafood 6 Servings

INGREDIENTS

1 T Butter or margarine
1 lb Medium shrimp, peeled and
Deveined
6 oz Bay or calico scallops
6 oz Cooked crabmeat
2 T Butter or margarine
1/4 c Flour
3/4 c Milk
3/4 c Reduced fat sour cream
1/3 c Sliced scallions
1/3 c Minced cilantro
1 Can chopped green chilies
6 oz Pepper Jack cheese, shredded
6 oz Cheddar cheese, shredded
12 6 inch corn tortillas
Warmed according to package
Directions
Cherry Tomato Salsa or
Bottled red or green salsa
1 pt Cherry tomatoes
1/3 c Red onion, chopped
1/3 c Minced cilantro
2 T Fresh lime juice
1 T Minced jalapeno pepper
1/2 t Salt

INSTRUCTIONS

Very lightly grease a 13 x 9 inch baking dish. Melt butter in a
4-quart saucepan over medium heat. Stir in shrimp and scallops and
cook, stirring often, 2 to 3 minutes until shrimp are pink and
scallops appear opaque. Cover, remove from heat and let stand 3
minutes until shrimp and scallops are opaque at centers. Add crabmeat
and stir to mix. Strain over a 2 cup measure to reserve liquid. (You
should have about 2/3 cup.) Place seafood in a medium bowl.  SAUCE: In
same saucepan, melt butter over medium heat. Whisk in flour  until
blended. Cook, stirring with whisk, about 2 minutes. Add milt  to
reserved shellfish liquid, then whisk into saucepan. Cook,  stirring
often, 4 to 5 minutes until smooth and thick as pudding.  Remove from
heat; whisk in sour cream. Stir 1 cup sauce into seafood,  Stir in
scallions, cilantro and chilies.  TO ASSEMBLE:  Toss cheeses together.
For each enchilada, spoon 1/3 cup  seafood mixture down center of a
warm tortilla and sprinkle with 2  tablespoons cheese mixture. Roll up
tortilla and place seam side down  in prepared baking dish, fitting
enchiladas close together. Spoon on  remaining sauce. Cover titgtly
with foil. Heat oven to 375 degrees.  Bake enchiladas, covered, 30 to
35 minutes until hot. Remove foil,  sprinkle with remaining cheese and
bake 5 minutes more or until  cheese melts.  SALSA: Mix everything
together and refrigerate up to 2 days  typed by jessann :) Posted to
MM-Recipes Digest V3 #336  From: jessann doe <jessann@texas.net>  Date:
Sat, 07 Dec 1996 13:56:27 -0600

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“Famous last words: I did it my way”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 509
Calories From Fat: 231
Total Fat: 26.2g
Cholesterol: 145.5mg
Sodium: 1048.2mg
Potassium: 450.3mg
Carbohydrates: 43.6g
Fiber: 3.8g
Sugar: 2g
Protein: 26.2g


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