Seafood Enchiladas

Once Upon A Time... I bought Walmart's brand White Salsa Con Queso thinking it would taste just as good as the Tostito's brand white con queso. Wrong. After two bites dipped with torilla chips I knew I had to come up with a recipe to use it up in. The flavor of it and the bits of red pepper reminded me of a dish I had about 4 1/2 years ago in a small Mexican restaurant in a tiny Iowa town. It was a seafood enchilada and I had never since had one to match the yummy entree' I had that night even though I've tried a couple times over the years to reproduce it. Here is my latest attempt - a creation I came up with tonight on my own. It's good enough I won't need the restaurants version anymore!


Seafood Enchiladas

1/2 c chopped onion
1/2 c chopped red pepper
1/2 t minced fresh garlic
2 T butter
12-16 oz. cream cheese
1 c good quality lump crabmeat
1 8 oz. package cooked salad shrimp
8 oz. imitation crab meat, chopped
1/4 t Bay Seasoning
1/4 t cumin
1/4 t paprika
1 jar white salsa con queso dip for tortilla chips
1 c finely shredded mozzarella, asiago, monterey cheeses mixed or optional kind

Flour tortilla's

In a pan over medium heat melt the butter and add the onion, pepper and garlic. Saute' until soft but not golden brown. Add the cream cheese and spices. Stir until melted. Remove from heat, add the shrimp and both crab.

Spoon about 1/2 cup mixture into a flour tortilla, roll up and place seam side down in a greased 9X13 inch pan. Continue until all the mixture is gone. This usually makes about 12 enchiladas. Pour the cheese sauce over all and sprinkle with the grated cheese. Cover with foil and bake at 350 for 45 minutes, removing the foil for the last 10 minutes of bake time to brown the top to a golden color.