16 flour tortillas (10 inch diameter)
1 pound cooked shrimp (peeled, deveined, tails removed)
1 pound cooked, flaked fish or imitation crab
4 ounces cooked bay scallops
1 cup corn kernels
1/2 cup diced green and/or red bell pepper
1/4 cup finely diced onion
1 1/2 cups red enchilada sauce, divided
2 cups shredded Monterey Jack cheese, divided (use more if desired)
For the top sauce:
2 tablespoons butter
2 tablespoons flour
1 teaspoon mild chili powder (or use hot chili powder if desired)
1/2 teaspoon salt
1/2 cup milk
1 cup sour cream
Step 1) Combine cooked shrimp, fish, scallops, corn, bell pepper, and onion in a large mixing bowl. Add 1 cup of enchilada sauce and 1 cup of Monterey Jack cheese. Mix well. This is your seafood enchilada filling.
Step 2) Melt butter in a medium saucepan. Add flour and chili powder. Stir constantly over medium heat for three minutes, to form a roux-style base for your top sauce. Reduce heat to low; whisk in milk and salt. Stir in sour cream. Remove from heat. This is your top sauce.
Step 3) Add approximately 1/2 cup of seafood enchilada filling to the center of each tortilla. Fold tortilla in thirds, keeping the filling in the center, and place enchiladas folded sides down on a baking sheet.
Step 4) Using a pastry brush, lightly coat the tops of your seafood enchiladas with the remaining red enchilada sauce. Place a heaping teaspoon of top sauce on top of each enchilada. Spread top sauce over the length of each enchilada using the back of a spoon. Finally, sprinkle the remaining cup (or more) of Monterey Jack cheese over the tops of your enchiladas.
Step 5) Bake enchiladas in a preheated 375 degree oven for 10 – 15 minutes, or until the cheese on top of the enchiladas is melted and bubbly. Enjoy your seafood enchiladas!