- Servings: 4 to 8
|1 lb||Imitation Crab, chopped or shredded|
|1 lb||Cooked Shrimp, coarsely chopped|
|8– 12 oz||Shredded Pepper-jack Cheese|
|8||Flour Tortillas, 10"es each), softened for rolling up|
|1||Small Onion, thinly sliced or diced|
|2 Tbsp||Butter or Margarine|
|2 cans||(10-3/4 Ounces Each) Cream of Celery or Other Cream Soup|
|¼ – ½ cup||Half-and-half or Milk, i use fat-free half-and-half|
|4 oz||Cream Cheese, cut up|
|4 oz||Shredded Pepper-jack or Mozzarella Cheese|
Combine imitation crab, chopped shrimp and pepper-jack cheese in large bowl. In a saucepan, melt butter. Add onion; cook until softened but not browned. Stir in 1 can of the undiluted soup. Add some of the half-and-half (about half of it, maybe a bit more). Stir to mix well; add cream cheese. Simmer on LOW, stirring to melt cheese. Stir cream cheese sauce into seafood in bowl. Divide seafood mixture equally among the tortillas; roll up. Place, seam-side down, in a large, deep skillet, such as a chicken frying pan.
Stir together the remaining can of soup and the rest of the half-n-half; microwave on HIGH for a couple of minutes to warm, stirring to break up soup and blend in half-n-half. Pour over enchiladas in pan. Make sure the enchiladas are covered with sauce. Top with remaining pepper-jack; cover pan and simmer on LOW for 10 to 15 minutes until cheese starts to melt and sauce is bubbly. Remove lid and cook an additional 5 to 10 minutes to thicken sauce.
The filling recipe makes a LOT of filling, so if you are only making 6 of these, you may want to use up to half of the filling as a "topping", simply by mixing in with the second round of sauce. It comes out DELICIOUS! This recipe is easily doubled or tripled, and can be made in a 13x9-inch baking dish in the oven, if desired. Bake at 350F about 30 minutes until bubbly hot. You can also make this in the crock pot! It's a very versatile recipe.