6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or cooking sherry
8 ounces Monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortilla, old mission restaurant style
paprika
FOR THE SAUCE:
Melt butter in a 2 quart saucepan over medium heat. Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine. Add 2 oz. of the cheese, continue to cook until thickened.
FOR THE CRAB MIX:
Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce. Mix well.
FOR THE ENCHILADAS:
Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish. Ladle warm sauce over the enchiladas. Top with remaining Monterey jack cheese.
Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven. Watch and do not allow to burn (brown spots). Sprinkle with paprika.
5 Servings