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Seafood Enchilades Recipe

by CookEatShare Cookbook

Ingredients

1 (8 ounce.) pkg. cream cheese 1/2 c. Monterey Jack cheese, shredded 2 tbsp. dry white wine (optional)

1/2 pound crabmeat (artificial) 1/2 pound salad shrimp

Directions

1. In large bowl, beat cheese and wine with wooden spoon till smooth. Stir in crab and shrimp. Soften tortillas by wrapping in microwavable wraps and heating for 1 minute on high. Place filling by large Tbsp. full onto tortilla and roll. Place seam side down in large glass baking dish. Pour on sauce. Bake covered for 20 min at 350 degrees. Remove from oven and add in 1 c. Monterey Jack cheese on top. Bake uncovered 5 min more or possibly till cheese melts. Sprinkle with paprika and serve

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