Recipe: Seafood Enchiladas


Seafood Enchiladas

1 lb. lump crab meat
8 oz. frozen cooked salad shrimp thawed
Three-fourths c. chopped pimento-stuffed olives
8 oz. (3 c.) shredded Monterey Jack cheese, divided
2 (8-oz.) bottles clam juice
1 (12-oz.) evaporated milk
4 garlic cloves, minced
3 T. butter
One third c. flour
One half c. Parmesan cheese
1 (4.5-oz.) can chopped green chilies
16 (6-ounce) corn tortillas

Mix crab, shrimp, olives and 1 and one-half cups of the Jack cheese in a medium bowl. Heat clam juice, milk and garlic until steamy hot. In a large saucepan, over medium heat, melt butter. Whisk in flour until blended; whisk in milk, stirring vigorously until sauce thickens. Whisk in Parmesan cheese and chilies; continue to simmer until sauce is of cream soup thickness. Stir three-fourths  cup into the seafood and spread 1 cup in the bottom of a 9x13-inch baking dish. Adjust oven rack to center position and heat oven to 400 degrees. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 45 seconds. Spoon one-fourth cup of the filling into a tortilla. Roll each into a cylinder and place, seam-side down, in dish. Repeat. Drizzle enchiladas with 1 cup of the sauce and sprinkle with remaining cheese. Spritz foil with cooking spray, cover the dish and bake 30 minutes. Uncover the dish and let stand for a few minutes. Warm remaining sauce (thin with water, if necessary) and serve over enchiladas.

— by Carolyn P. Hoover in the new Recipes and Remembrances published by Jackson Street United Methodist Church in Brookhaven. For information, write Jackson Street UMC, 908 Jackson St., Brookhaven, MS  39601.