6 tablespoons butter

1/2 cup flour

1/2 teaspoon white pepper

2 tablespoons lobster base

3 1/2 cups 2% low-fat milk

1 cup white wine or cooking sherry

8 ounces Monterey jack cheese, shredded

1 (4 ounce) can baby shrimp

2 (8 ounce) packages imitation crabmeat, flake style

10 (6 inch) flour tortilla, old mission restaurant style

paprika

FOR THE SAUCE:

Melt butter in a 2 quart saucepan over medium heat.  Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper.  Stir in 2 tablespoons lobster base and cook for an additional minute.  Add milk & wine.  Add 2 oz. of the cheese, continue to cook until thickened.      

FOR THE CRAB MIX:

Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce.  Mix well.      

FOR THE ENCHILADAS:

Lay out the tortillas on a flat surface.  Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll.  Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas.  Top with remaining Monterey jack cheese.

Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn (brown spots).  Sprinkle with paprika.

 5  Servings