Post by gobucks on Apr 17, 2007 10:17:08 GMT -5
Creamy Seafood Enchiladas with Chilies & Pimento-Stuffed Olives
1 pound lump crab meat, picked over carefully for shell and cartilage
8 ounces frozen cooked salad shrimp (very small), thawed and drained
3/4 cup coarsely chopped pimento-stuffed olives
8 ounces (3 cups) shredded Monterey Jackcheese, divided
2 8-ounce bottles clam juice
1 12-ounce can evaporated milk
4 garlic cloves, minced
3 Tbs. butter
1/3 cup flour
1/2 cup Parmesan cheese
1 4.5-ounce can chopped green chilies
16 6-inch corn tortillas
Mix crab, shrimp, olivesand 1 1/2 cups of the Monterey Jack cheese in a medium bowl.
Microwave clam juice, milk and garlic in a 2-quart microwave-safe bowl until steamy hot, 6 to 8 minutes, or heat in a saucepan over medium heat.
Meanwhile, heat butter in a large saucepan over medium heat. When foaming subsides, whisk in flour until well blended. Pour in hot milk mixture all at once; whisk vigorously until sauce is smooth and starts to thicken. Whisk in Parmesan cheese and chilies; continue to simmer until sauce is of cream soup thickness. Stir 3/4 cup of the sauce into the seafood, and spread 1 cup of the sauce over the bottom of a9-by-13-inch baking dish.
Adjust oven rack to center position and heat to 400 F.
Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 45 seconds. Spoon about 1/4 cup of the filling into a tortilla. Roll into a cylinder and place, seam-side down, in prepared baking dish. (You may need to turn some sideways to make them all fit.) Drizzle enchiladas with 1 cup of the sauce, and sprinkle with remaining cheese.
Lightly spray a sheet of foil with cooking spray, cover the dish and bake until heated through, about 30 minutes. Uncover and let stand for a few minutes. Warm remaining sauce (and thin with water, if necessary, to cream soup consistency) and serve over enchiladas.
Serves 8
2 enchiladas: 387 calories, 26g carbohydrates, 33g protein, 17g fat (9g saturated), 141mg cholesterol, 2g fiber, 1,372mg sodium
*We liked this, DH wanted it since he loved Chi Chi's seafood enchiladas but they've all closed down there. I made this without the olives, and halved the recipe for just the 2 of us.
1 pound lump crab meat, picked over carefully for shell and cartilage
8 ounces frozen cooked salad shrimp (very small), thawed and drained
3/4 cup coarsely chopped pimento-stuffed olives
8 ounces (3 cups) shredded Monterey Jackcheese, divided
2 8-ounce bottles clam juice
1 12-ounce can evaporated milk
4 garlic cloves, minced
3 Tbs. butter
1/3 cup flour
1/2 cup Parmesan cheese
1 4.5-ounce can chopped green chilies
16 6-inch corn tortillas
Mix crab, shrimp, olivesand 1 1/2 cups of the Monterey Jack cheese in a medium bowl.
Microwave clam juice, milk and garlic in a 2-quart microwave-safe bowl until steamy hot, 6 to 8 minutes, or heat in a saucepan over medium heat.
Meanwhile, heat butter in a large saucepan over medium heat. When foaming subsides, whisk in flour until well blended. Pour in hot milk mixture all at once; whisk vigorously until sauce is smooth and starts to thicken. Whisk in Parmesan cheese and chilies; continue to simmer until sauce is of cream soup thickness. Stir 3/4 cup of the sauce into the seafood, and spread 1 cup of the sauce over the bottom of a9-by-13-inch baking dish.
Adjust oven rack to center position and heat to 400 F.
Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 45 seconds. Spoon about 1/4 cup of the filling into a tortilla. Roll into a cylinder and place, seam-side down, in prepared baking dish. (You may need to turn some sideways to make them all fit.) Drizzle enchiladas with 1 cup of the sauce, and sprinkle with remaining cheese.
Lightly spray a sheet of foil with cooking spray, cover the dish and bake until heated through, about 30 minutes. Uncover and let stand for a few minutes. Warm remaining sauce (and thin with water, if necessary, to cream soup consistency) and serve over enchiladas.
Serves 8
2 enchiladas: 387 calories, 26g carbohydrates, 33g protein, 17g fat (9g saturated), 141mg cholesterol, 2g fiber, 1,372mg sodium
*We liked this, DH wanted it since he loved Chi Chi's seafood enchiladas but they've all closed down there. I made this without the olives, and halved the recipe for just the 2 of us.
