Under 30 Minutes
Dive in taste buds first. One taste of these seafood enchiladas and you’ll be instantly hooked. Because they’re filled with tasty shrimp, cheese and zesty CHI-CHI’S® Diced Green Chilies.
3 tablespoons butter
3 tablespoons flour
1/2 cup cooking sherry
2 cups milk
1/2 (15-ounce) can white queso
2 cups shredded Monterey Jack cheese, divided
1 pound small, peeled, cooked shrimp
1 (1.5-pound) package crab supreme
2/3 cup thinly sliced green onions
8 (8-inch) CHI-CHI’S® Flour Tortillas, Fajita Style, warmed
Chopped fresh cilantro leaves
CHI-CHI’S® Diced Green Chilies
1. Heat oven to 425°F. Grease a 9 x 13 inch baking dish.
2. In medium saucepan over medium heat melt butter. Add flour and cook 1 minute. Whisk in sherry and milk. Bring to a boil. Cook 5 minutes, stirring occasionally; remove from heat.
3. Stir in white queso and 1 cup of Monterey Jack cheese, shrimp, crab supreme and green onions.
4. Lay tortillas on counter. Spoon generous 1/2 cup filling down center of each tortilla. Roll up. Place seam side down in baking dish. Pour sauce over the top of enchiladas. Sprinkle with remaining 1 cup cheese. Bake 15 minutes or until filling is hot and cheese is melted. Serve with rice, refried beans, cilantro leaves and chilies. Serves 4.