Seafood Enchiladas
For a nice change from beef and chicken. Use small tortilla and serve as a great appetizer.
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INGREDIENTS
Nutrition- 1⁄2cup butter
- 1⁄2cup flour
- 1cup chopped onion
- 1⁄2cup chopped bell pepper
- 1⁄2cup chopped celery
- 1cup chicken stock
- 1tablespoon chopped seeded jalapeno
- 1⁄8teaspoon oregano
- 1cup heavy cream
- 1⁄3cup grated swiss cheese
- 4
- 1⁄2cup sour cream
- 4chopped and seeded jalapenos
- 1
- 1cup finely chopped scallion
- 2cups monterey jack cheese
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DIRECTIONS
- Melt butter.
- Add flour; whisk, and cook for 5 minutes.
- Remove from heat.
- Sauté vegetables in a separate pan until onions are limp.
- Add stock, seasoning and cream then cook on medium low heat for 15 minutes.
- Fold in roux, mixing thoroughly.
- Remove from heat and stir in Swiss cheese until it melts.
- Filling: Mix cream cheese and sour cream until smooth.
- Add remaining ingredients, mixing well.
- Assembly: Steam tortillas to soften.
- Grease a 9x13-inch baking dish.
- Divide filling onto each tortilla.
- Roll and place in baking dish seam side down.
- Top with sauce and cheese.
- Bake in a preheated 450°F oven for about 20 minutes, or until sauce is hot and cheese is melted.
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