Perhaps you remember a delicious dish called the Cancun by one restaurant. It is a seafood enchilada covered in cheese
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
Don't forget a strawberry beverage and corn chips!
That ol' restaurant taste!
Use the brands you like!
Here is a
recipe if you would like to prepare it at home!
Preparing the Sauce and Crab Stuffing
1-melt butter in a 2 quart saucepan over medium heat
3-cook and stir for 5 minutes(should have a nutty aroma)
4-add ½ tsp white pepper
5-stir in 2 tbsps lobster base and cook for an additional minute
6-add milk and wine
7-add 2 oz. of the cheese
8-continue to cook until it thinkens
(watch this carefully)
1-lightly chop the
flaked imitation crab
shrimp in a medium size bowl
3-add 1 ½ cups of cold sauce
Diced tomato, lettuce, green onions
6 tablespoons butter (use unsalted)-the lobster base is very salty
½ cup flour
½ 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.)
3 ½ 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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