Cancun
Ingredients:
6 tablespoons butter
1⁄2 cup flour
1⁄2 teaspoon white pepper
2 tablespoons lobster base
3 1⁄2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika
Process:
FOR THE SAUCE:
Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes(should have a nutty aroma).Add 1/2 tsp white pepper. Stir in 2 tbsps lobster base and cook for an additional minute. Add milk & wine. Add 2 oz. of the cheese. Continue to cook until thickened.
FOR THE CRAB MIX:
Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce. Mix well.
FOR THE ENCHILADAS:
Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish. Ladle warm sauce over the enchiladas. Top with remaining monterey jack cheese. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven. Watch and do not allow to burn (brown spots). Sprinkle with paprika.