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Main Dishes Seafood Enchiladas with Chilies&Pimento-stuffed olives
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| 1 pound | crab meat. 8 oz frozen cooked salad shrimp, thawed and drained |
| 3/4 cup | coarsely chpd pimento- stuffed olives |
| 8 oz (3cups) | shredded monterey jack cheese 2 8oz bottles clam juice |
| 1-12oz can | evaporated milk 4 garlic cloves, minced 3T butter 1/3 cup flour |
| 1/2 cup | Parmesan cheese 1-4.5 oz chpd green chilies 16 6-inch corn tortillas |
Mix crab,shrimp, olives and 1 1/2 cups of cheese in bowl. Micro juice, milk and garlic until steamy hot 6 to 8 min or heat in a saucepan over medium heat.
Meanwhile, heat butter in saucepan over medium heat. When foaming subsides, whisk in flour until blended. Pour in hot milk mixture all at once whisking vigorously until sauce is smooth and starts to thicken. Whisk in Parmesan cheese and chilies, continue to simmer until sauce is of cream soup thickness. Stir 3/4 cup of the sauce into the seafood and spread 1 cup of sauce over bottom of 9x13 baking dish. Preheat oven to 400.
Microwave tortillas until warm. Spoon about 1/4 cup of filling into tortilla. Roll into cylinder and place seam side down in prepared dish. Drizzle 1 cup of sauce over enchiladas and sprinkle with remaining cheese.
Lightly spray foil with cooking spray and cover enchiladas and bake 30 minutes until cooked through. Uncover and let stand for a few minutes.Warm remaining sauce and ana thin with water if necessary for extra sauce.
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