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Seafood Enchiladas




Source of Recipe


Woman's Day Magazine


Recipe Introduction


I found this recipe in a Woman's Day magazine a year or so ago. This is a new twist on the old Enchilada's we are so used to. Nice change.


Recipe Link: http://www.womansday.com

List of Ingredients




1 pound raw medium shrimp, peeled and deveined
1 can (10 3/4 oz.) cream of celery soup
3/4 cup reduced fat sour cream
1 pkg. (8oz) chunk style imitation crab meat
1 box (9oz.) frozen creamed, spinach. Thawed
1 can (4oz) chopped green chiles
1/3 cup sliced scallions
1/4 cup chopped cilantro
Twelve 6 inch corn tortillias. (I use flour tortillas)
4 oz. each Monterey Jack and Cheddar Cheese, shredded (1 cup each), combined on wax paper. (I buy the premixed shredded to save this step)


Recipe



Directions:

1. Heat oven to 375 degrees. Lightly coat a medium nonstick skillet and a
13x9 inch baking dish with non stick spray.

2. Add shrimp to skillet and cook over medium heat, stirring often,
2 to 3 minutes or until shrimp are opaque at centers. Using a slotted spoon, remove shrimp to a large bowl; pour juices in skillet into a medium bowl.

3. Add soup and sour cream to bowl with juices; stir until combined.

4. To bowl with shrimp, add crabmeat, spinach, chiles, scallions, cilantro and 1/4 cup soup mixture; stir to blend well.

5. Stack tortillas; wrap in dampened paper towels. Microwave on high 2 to 3 min. until hot and pliable.

6. Working with warm tortilla spoon 1/3 cup seafood mixture down center,
then sprinkle with 1 1/2 tbsp cheese mixture. Roll up and place seam side
down in prepared baking dish. Place rolls close together, spoon on rest of
soup mixture; cover tightly with foil.

7. Bake 30-35 minutes until hot. Uncover, sprinkle with remaining cheese;
bake 5 minutes or until cheese melts.