Seafood Enchiladas

For a nice change from beef and chicken. Use small tortilla and serve as a great appetizer.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup flour
• 1  cup  chopped onion
• 1⁄2 cup  chopped bell pepper
• 1⁄2 cup  chopped celery
• 1  cup  chicken stock
• 1  tablespoon  chopped seeded  jalapeno
• 1⁄8 teaspoon oregano
• 1  cup heavy cream
• 1⁄3 cup  grated swiss cheese
• 4  ounces cream cheese, softened
• 1⁄2 cup sour cream
• 4  chopped and seeded  jalapenos
• 1  lb  crabmeat, shrimp or 1  lb crawfish tail, chopped
• 1  cup  finely chopped scallion
• 16  corn tortillas
• 2  cups monterey jack cheese

Directions

1. Melt butter.
2. Add flour; whisk, and cook for 5 minutes.
3. Remove from heat.
4. Sauté vegetables in a separate pan until onions are limp.
5. Add stock, seasoning and cream then cook on medium low heat for 15 minutes.
6. Fold in roux, mixing thoroughly.
7. Remove from heat and stir in Swiss cheese until it melts.
8. Filling: Mix cream cheese and sour cream until smooth.
9. Add remaining ingredients, mixing well.
10. Assembly: Steam tortillas to soften.
11. Grease a 9x13-inch baking dish.
12. Divide filling onto each tortilla.
13. Roll and place in baking dish seam side down.
14. Top with sauce and cheese.
15. Bake in a preheated 450°F oven for about 20 minutes, or until sauce is hot and cheese is melted.