Ingredients
Scale
For the sauce:
- 3 Tablespoons butter
- 1/2 cup flour
- 2 Tablespoons fish sauce
- 1 teaspoon powdered Chimayo chiles (or cayenne, more or less to taste)
- 3 1/2 cups low-fat milk (I used 1%)
- 1 cup white wine
- 2 oz. shredded Italian blend of cheeses
For the filling:
- 12 – 15 oz. mixed chopped cooked seafood (or leftover crab & spinach stuffed fish fillets)
- 1/2 cup of the sauce
For the enchiladas:
- 10 small (6-inch) flour tortillas, warmed
- 6 oz. shredded Italian blend of cheeses
- For garnish: fresh cilantro leaves, avocado, chopped tomato, and/or pico de gallo
Instructions
- Preheat the oven to 425 F. Spray a casserole pan with cooking spray.
- Melt the butter in a medium saucepan over medium heat, then add the flour. Stir and cook for about 5 minutes or until the mixture smells nutty and starts to brown a bit. Add the powdered chili and fish sauce and stir to mix.
- Slowly add the milk, then the wine, stirring while adding. Cook and stir until the sauce is thickened, about 5 – 10 minutes.
- Chop up the seafood and mix it with 1/2 cup of the sauce. Take a tortilla and spoon a good amount of this mixture down the center, then fold it over the seafood and place in the prepared pan. Repeat with the rest of the tortillas until you run out of filling or tortillas.
- Pour the rest of the sauce over the enchiladas, then top with the shredded cheese. Bake at 425 for 12 – 15 minutes or until the cheese is melted and the sauce is hot and bubbly.
- Garnish and serve immediately while still hot. (Although they do reheat very nicely.)
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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