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Seafood Enchiladas

Serve over lettuce or spinich, usually with a side of spanish rice. Enjoy!

My husband loves seafood. Really, really loves seafood. Crab dip, bacon-wrapped shrimp, anything boiled and dipped in butter, he's there! He would eat it for every meal if I made it. I enjoy it as well, just in more moderation. Plus it doesn't help that our oldest daughter doesn't care for it. She'll eat fish that she catches at the lake, but anything that has (or had) claws are off limits. So usually when my husband and I get a craving for a seafood meal, we load up and go out to eat. That way the kids are happy, my husband is happy and I don't have to make two meals (always a plus).

When I do make seafood at home, it's usally this tried and true recipe. I worked up this recipe 12+ years ago. My seafood-loving boyfriend (hubby-to-be back then) revealed his love of seafood enchiladas. So, I went to work creating the perfect recipe. It didn't take long and word got out. I started making it for friends and family. It's been a great one to throw together and drop off for new parents, especially if the mom's a seafood lover that's been banned from eating seafood or fish for the last nine months!

So, sorry for the long back story... Here goes, I hope you enjoy it as much as we do!

What you will need:

1 lb. immitation crab meat, shredded

16oz. package of salad shrimp (thawed in cool water, pat dry on a paper towel)

8 burrito size flour tortillas

4oz. fat free cream cheese, cubed (divided in two)

1 cup fat free sour cream (divided in two)

4oz Colby Jack shredded cheese (1/2 bag)

1/4 cup diced jalapenos

2 Tbsp. jalapeno juice (left from can or taken from jar)

1/4 cup thinly sliced white onion (about 1/2 a small onion)

2Tbsp. extra virgin olive oil

9×13 casserole dish

Preheat the oven to 300. Heat olive oil in a large skillet over medium heat. Add onions and sautee until translucent (about 4 min). Add in jalapenos, crab meat and shimp. Toss well to coat the seafood. Turn to low heat. Add half of the cream cheese and sour cream. Stir until melted. While this is heating, make your sauce. In a small skillet on low heat, put remaining cream cheese, sour cream and jalapeno juice. Whisking as the cheese melts. It will be thick.

Lay tortillas out. Place 1/2 cup-3/4 cup scoops of the seafood mixture on each tortilla. Sprinkle with some of the shredded. Tuck in two ends, fold bottom over and roll into a burrito. Place in casserole dish. Repeat with remaining tortialls. When all have been placed (they will be tight), pour white sauce over the top. You can add more jalapenos or hot sauce at this point to your liking. Bake for 25 minutes, or until nice and bubbly.

I serve over lettuce or spinich, usually with a side of spanish rice. Enjoy!