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Main dishes

Seafood Enchiladas

Seafood Enchiladas recipe
photo by:kraft
This easy casserole is a combination of a seafood enchilada and creamy seafood lasagna all in one.
time
prep:
30 min
total:
30 min
servings
total:
10 servings
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What You Need

1/2
lb.  uncooked small shrimp, peeled, deveined, chopped
1
can  (6 oz.) crabmeat, drained, flaked
1
can  (7 oz.) corn, drained
4
 green onions, chopped
1/2
tsp.  ground red pepper (cayenne), divided
1
pkg.  (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
10
 flour tortillas (8 inch)
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4
cup  milk

Make It

HEAT oven to 350°F.

COOK and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.

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

BAKE 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.

Kraft Kitchens Tips

Serving Suggestion
Enjoy your favorite foods while keeping portion size in mind.
Substitute
Prepare using canned corn with green and red bell peppers.
Shortcut
To save time, prepare as directed substituting thawed frozen cooked shrimp for the uncooked fresh shrimp and adding it to the skillet along with the crabmeat.
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