CREAMY SEAFOOD ENCHILADAS

FOR THE FILLING:
10 ounces shrimp in shells, peeled and deveined
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded Monterey Jack cheese (6 ounces), divided use
2 tablespoons dry white wine
1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed
1 (4 ounce) can diced green chile peppers, drained
FOR THE SAUCE:
1/2 cup sliced green onions
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
FOR THE ENCHILADAS:
1/4 cup cooking oil
12 (6-inch) corn tortillas
Sliced green onion (for garnish)
Paprika (for garnish)

TO MAKE THE FILLING:
In a medium saucepan cook shrimp in boiling water about 3 minutes or until opaque. Drain; chop.

In a mixing bowl combine cream cheese, the 1/2 cup Monterey Jack cheese, and wine. Beat with an electric mixer until almost smooth. Stir in crab, shrimp, and peppers.

TO MAKE THE SAUCE:
In a medium saucepan cook the 1/2 cup green onions in margarine or butter until tender but not brown. Stir in flour, salt, and pepper. Add milk oil at once. Cook and stir until mixture is thickened and bubbly.

TO MAKE THE ENCHILADAS:
In a heavy skillet heat cooking oil. Dip tortillas, one at a time, in hot oil for 10 seconds or just until limp, adding more oil, if needed. Drain on paper towels.

Spoon about 1/4 cup filling onto each tortilla; roll up filled tortillas and place, seam side down, in a 3-quart rectangular baking dish. Pour sauce over tortillas.

Bake, covered, in a 350 degree F oven for 15 to 20 minutes or until heated through. Uncover; sprinkle with the remaining 1 cup Monterey Jack cheese. Return to oven and bake about 5 minutes more or until cheese melts.

Garnish with green onion and paprika.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Today's Easy Cooking - Mexican, Tupperware, 1995