Seafood Enchilada
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Perhaps you remember a delicious dish called the Cancun by one restaurant.  It is a seafood enchilada covered in cheese
Here is a


if you would like to prepare it at home!
Time: 50-60 minutes (this will vary)
Cooking Time: 25-30 minutes (
ovens are different-observe)
Serves: 6 (you can cut the recipe in half for 3)
Note: You can try substituting this item with cream of shrimp or other cream soups.  But if you want the original flavor, you need actual

lobster base

. (you can get this at a specialty shop or online). Note: It is relatively inexpensive, pretty quick delivery, and doesn't need refrigerated (order a brand that doesn't) until you open it!

Seafood Enchiladas

with Spanish Rice and Salad
Part of EdDx Educational Series
EducationDx Seafood Enchilada Preparing Baking  Coupons
Don't forget a strawberry beverage and corn chips!
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That ol' restaurant taste!
Use the brands you like!
6 tablespoons butter (use unsalted)-the lobster base is very salty
cup flour
teaspoon white pepper
2 tablespoons lobster base
(See note: VERY Important)
Note: Some brands claim less salt ( e.g., one base claims to have 1/3 less salt than ordinary bouillon.)
cups 2% milk
1 cup dry white wine (Sauvignon blanc)
8 ounces shredded Monterey Jack cheese --Monterey/cheddar mix has a good taste
(see top photo)
1 (4 ounce) can tiny shrimp
2 (8 ounce) packages (flake style) imitation crabmeat (not the real stuff)[it's actually Alaskan   pollack).  Real crab seems to "dominate" the taste.
10 (6 inch) flour tortillas (old mission restaurant style)
paprika (for garnish)
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