Seafood Enchiladas

I had my first seafood enchiladas recently at a dinner party, and I fell in love. I love all kinds of seafood, but I'm usually too lazy to cook anything from the sea. I know, it's pathetic especially since shrimp takes all of five minutes to sautee. I woke up with a craving for shrimpies and crab, so I'm making seafood enchiladas tonight for myself and the bf!

This is the recipe of the original seafood enchiladas I ate, in case you want to see or taste what got me hooked on seafood enchiladas! Actually if you haven't seen Pioneer Woman or her other site Tasty Kitchen, well, you're missing out on some delicious recipes!

Be warned - they smell amazing, so if you're hungry please eat a snack before you start otherwise there won't be enough filling for the tortillas if you keep doing "quality tests" of the food...

Filling Ingredients

• 1 can salmon
• 2 cans crab meat
• 15 tiger prawns, uncooked, peeled with tail off
• Cheese for topping
• 1/4 c. chopped canned green chiles
• 4 medium-large tortillas
• 2 green onions, finely chopped
• 4 cloves garlic, minced
• salt/pepper/cumin/chili powder to taste
• 1 cup cooked rice

Sauce Ingredients:

• 1 can red enchilada sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 4 cups milk
• salt/pepper/cumin to tast
• 2 tablespoons shredded cheese

Directions:

1. Preheat oven to 375 F. Grease a 9x13" baking pan. Preheat a skillet to medium heat. 
2. Mix crab, salmon, green onion, green chiles, rice and seasonings in a large bowl. 
3. Add the prawns to the hot skillet with the garlic and some olive oil. Cook until opaque, give the prawns a rough chop, and add to the seafood mixture. Make sure to scrape all of the garlic from the pan into the mix as well! It's super delicious!
4. In a medium saucepan, add the butter on medium heat. Wait until the butter is bubbling, then ad the flour and stir constantly with a whisk. Once the roux is a deep golden color, add the milk and enchilada sauce. Turn the heat to low, and let simmer for about 5 minutes, whisking occasionally. Add the cheese, mix it well, and let simmer until it's the desired consistency. Add the seasonings at the end to taste. (You can do this while the shrimp is cooking away, or during prep time).
5. Add about 1/2 c. of the sauce to the filling and mix it in. Fill the tortillas burrito-style with generous portions of the seafood mixture. Lay them side-by-side in the  baking pan. Top with remaining sauce, and if desired, a light sprinkle of shredded cheese. Bake uncovered for 30+ minutes. Serve hot!