Seafood enchiladas with cherry tomato salsa

Yield: 6 Servings

Ingredients:

1 tb Butter or margarine
1 lb Medium shrimp peeled and Deveined
6 oz Bay or calico scallops
6 oz Cooked crabmeat MMMMM---------------------------SAUCE--------------------------------
2 tb Butter or margarine
1/4 c Flour
3/4 c Milk
3/4 c Reduced fat sour cream
1/3 c Sliced scallions
1/3 c Minced cilantro
1 Can chopped green chilies
6 oz Pepper Jack cheese shredded
6 oz Cheddar cheese shredded
12 6 inch corn tortillas

Instructions:

Warmed according to package Directions Cherry Tomato Salsa or Bottled red or green salsa MMMMM--------------------CHERRY TOMATO SALSA------------------------- 1 pt Cherry tomatoes 1/3 c Red onion chopped 1/3 c Minced cilantro 2 tb Fresh lime juice 1 tb Minced jalapeno pepper 1/2 ts Salt Very lightly grease a 13 x 9 inch baking dish. Melt butter in a 4-quart saucepan over medium heat. Stir in shrimp and scallops and cook stirring often 2 to 3 minutes until shrimp are pink and scallops appear opaque. Cover remove from heat and let stand 3 minutes until shrimp and scallops are opaque at centers. Add crabmeat and stir to mix. Strain over a 2 cup measure to reserve liquid. (You should have about 2/3 cup.) Place seafood in a medium bowl. SAUCE: In same saucepan melt butter over medium heat. Whisk in flour until blended. Cook stirring with whisk about 2 minutes. Add milt to reserved shellfish liquid then whisk into saucepan. Cook stirring often 4 to 5 minutes until smooth and thick as pudding. Remove from heat; whisk in sour cream. Stir 1 cup sauce into seafood Stir in scallions cilantro and chilies. TO ASSEMBLE: Toss cheeses together. For each enchilada spoon 1/3 cup seafood mixture down center of a warm tortilla and sprinkle with 2 tablespoons cheese mixture. Roll up tortilla and place seam side down in prepared baking dish fitting enchiladas close together. Spoon on remaining sauce. Cover titgtly with foil. Heat oven to 375 degrees. Bake enchiladas covered 30 to 35 minutes until hot. Remove foil sprinkle with remaining cheese and bake 5 minutes more or until cheese melts. SALSA: Mix everything together and refrigerate up to 2 days typed by jessann :)