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!
www.EducationDx.com
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
2-add flour
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
2-combine with shrimp
in a medium size bowl
3-add 1 ½ cups of cold sauce
4-mix thoroughly
Diced tomato, lettuce, green onions
Prepare the
salad
Prepare the
Spanish Rice
EducationDx
© 2016, 2023
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)
www.EducationDx.com
This is a FREE information site!
Note: Larger computer screens will show larger materials!
Seafood Enchiladas
with Spanish Rice and Salad
Perhaps you remember a delicious dish called the Cancun by one restaurant. It is a seafood enchilada covered in cheese
Don't forget a strawberry beverage and corn chips!
Here is a
recipe
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)
Use the brands you like!
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!
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)
Preparing the Sauce and Crab Stuffing
1-melt butter in a 2 quart saucepan over medium heat
2-add flour
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
2-combine with shrimp
in a medium size bowl
3-add 1 ½ cups of cold sauce
4-mix thoroughly
Diced tomato, lettuce, green onions
Prepare the salad
Prepare the Spanish Rice
EducationDx
©2016, 2023
That ol' restaurant taste!
This is a FREE information site!
Part of EdDx Educational Series
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You can hover over any link to see if it is an Amazon link, if this matters, or a link to a page on this website or to a reference page, e.g., Smithsonian Institution, bookmark on this website, etc.
Disclosure:
Some links on this website are associate links and are used to help illustrate what an item looks like, and you can decide if you want to just look or purchase the item. "As an Amazon Associate, I earn from qualifying purchases." We receive a small commission (that helps support this website) if you actually purchase from this company, but the price to you remains the same.
You can hover over any link to see if it is an Amazon link, if this matters, or a link to a page on this website or to a reference page, e.g., Smithsonian Institution, bookmark on this website, etc.