Cancun Seafood Enchiladas Recipe - (4.2/5)

Ingredients

• FOR THE SAUCE:
• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons juice from shrimp can
• 3 1/2 cups 2% milk
• FOR THE ENCHILADAS:
• 2 packages (8 ounce each) imitation crabmeat, flake style, lightly chopped
• 1 (4 ounce) can baby shrimp
• or 8 oz imitation crabmeat
• 8 oz scallops & shrimp, diced and sauteed
• 1 cup white wine or cooking sherry
• 8 ounces Monterey jack cheese, shredded, divided use
• 10 (6 inch) flour tortillas (Old Mission Restaurant style)
• paprika