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Creamy Seafood Enchiladas

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Submitted by: RachaelsRecipes

 

A blend of imitation crab meat, shrimp and pepper-jack cheese is combined with cream cheese and soup, and rolled inside tortillas. They are heated in a skillet with a sauce and more cheese atop.
 

Ingredients

  • Enchilada Ingredients:
  • 1 pound imitation crab, chopped or shredded
  • 1 pound cooked shrimp, coarsely chopped
  • 8 to 12 ounces shredded pepper-jack cheese
  • 8 flour tortillas (10-inches each), softened for rolling up
  • Sauce Ingredients:
  • 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
  • 1/4 to 1/2 cup half-and-half or milk (I use fat-free half-and-half)
  • 4 ounces cream cheese, cut up
  • 4 ounces shredded pepper-jack or mozzarella cheese

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Method

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.

 

Notes: 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.

 

Number of Servings: 4 to 8

 

Submitted by: RachaelsRecipes ()

 

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