Main dishes

Seafood Enchiladas

(14)

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photo by:

kraft

This easy casserole is a combination of a seafood enchilada and creamy seafood lasagna all in one.

time

prep:

20 min

total:

30 min

servings

total:

10 servings, one enchilada each

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What You Need

1/2

lb. cleaned shrimp, chopped

can (6 oz.) crabmeat, drained, flaked

can (7 oz.) whole kernel corn, drained

1/2

cup chopped green onions (about 2)

1/2

tsp. ground red pepper (cayenne), divided

pkg. (8 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided

flour tortillas (7 inch)

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4

cup milk

Make It

PREHEAT oven to 350ºF. Cook and stir shrimp in medium nonstick skillet sprayed with cooking spray on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. of the pepper; mix well. Cook and stir an additional 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup of the shredded cheese.

SPOON 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish. Place cream cheese in medium saucepan. Add milk; cook on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour evenly over enchiladas.

BAKE 5 min. Remove from oven. Sprinkle with remaining shredded cheese. Bake an additional 5 min. or until cheese is melted. Sprinkle with remaining 1/4 tsp. pepper.

Kraft Kitchens Tips

Serving Suggestion

Enjoy your favorite foods while keeping portion size in mind.

Substitute

Prepare as directed, using Mexican-style corn.

Shortcut

To save time, prepare as directed substituting thawed frozen cooked shrimp for the uncooked shrimp and adding it to the skillet along with the crabmeat.

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a cook

posted:11/11/2011

have never ever had enchiladas w/flour tortillas and did not choose to start using these after the ratings so baring that in mind, made double portion and was a hit in my household w/corn tortillas as real enchiladas are made and would make again, I omitted cayenne also due to ratings

Kelli1914

posted:10/27/2011

This recipe was just OK. They weren't bad but they weren't something I would make again. I don't think it makes enough filling (I only made 5 with 10" tortias), but I liked the cream cheese topping with the flavor's of the inside foods. FYI this was to spicey for my daughter. I served with garlic mash potato's and stemmed sprouts.

SLawson0314

posted:9/27/2011

Was ok enough to eat, but wouldnt fix again. Was a little bland and stunk up the house.

a cook

posted:9/19/2011

These were awful-had to throw em away.

DrugDokt0r

posted:3/26/2011

Tasted great! We put a little bit less green onion in and it still had a nice bite to it. We were able to get 8 enchiladas out of the ingredients; were great reheated as well.

Kimbowlie1

posted:3/8/2011

Fabulous! I didn't know what to expect with the recipe, so I was pleasantly surprised with the outcome! My kids gobbled it up without any complaints. Served with a salad!

amber45613

posted:1/12/2011

These are AMAZING! Way better than I thought they would be and not that hard to make. I used cooked shrimp, which made it a little easier and faster. Will def. make again!!

JessieCheney

posted:2/23/2010

My boyfriend LOVED this recipe. Very rich and creamy- even better the next day!

sameandtonil

posted:2/16/2010

Delicious and easy recipe!

a cook

posted:1/11/2010

My kids and husband love this recipe. It is requested every month.