Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter or margarine
1 lb Medium shrimp, peeled and
Deveined
6 oz Bay or calico scallops
6 oz Cooked crabmeat

---------------------------SAUCE--------------------------------
2 tb Butter or margarine
1/4 c Flour
3/4 c Milk
3/4 c Reduced fat sour cream
1/3 c Sliced scallions
1/3 c Minced cilantro
1 Can chopped green chilies
6 oz Pepper Jack cheese, shredded
6 oz Cheddar cheese, shredded
12 6 inch corn tortillas,
Warmed according to package
Directions
Cherry Tomato Salsa or
Bottled red or green salsa

--------------------CHERRY TOMATO SALSA-------------------------
1 pt Cherry tomatoes
1/3 c Red onion, chopped
1/3 c Minced cilantro
2 tb Fresh lime juice
1 tb Minced jalapeno pepper
1/2 ts Salt

Very lightly grease a 13 x 9 inch baking dish. Melt butter in a
4-quart saucepan over medium heat. Stir in shrimp and scallops and
cook, stirring often, 2 to 3 minutes until shrimp are pink and
scallops appear opaque. Cover, remove from heat and let stand 3
minutes until shrimp and scallops are opaque at centers. Add crabmeat
and stir to mix. Strain over a 2 cup measure to reserve liquid. (You
should have about 2/3 cup.) Place seafood in a medium bowl.

SAUCE: In same saucepan, melt butter over medium heat. Whisk in flour
until blended. Cook, stirring with whisk, about 2 minutes. Add milt
to reserved shellfish liquid, then whisk into saucepan. Cook,
stirring often, 4 to 5 minutes until smooth and thick as pudding.
Remove from heat; whisk in sour cream. Stir 1 cup sauce into seafood,
Stir in scallions, cilantro and chilies.

TO ASSEMBLE: Toss cheeses together. For each enchilada, spoon 1/3 cup
seafood mixture down center of a warm tortilla and sprinkle with 2
tablespoons cheese mixture. Roll up tortilla and place seam side down
in prepared baking dish, fitting enchiladas close together. Spoon on
remaining sauce. Cover titgtly with foil. Heat oven to 375 degrees.
Bake enchiladas, covered, 30 to 35 minutes until hot. Remove foil,
sprinkle with remaining cheese and bake 5 minutes more or until
cheese melts.

SALSA: Mix everything together and refrigerate up to 2 days

typed by jessann :)

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