G Seafood Enchiladas-

2 - Cups Cooked, Flaked Fish ~ (See Court Bouillon Recipe)

1/4 - Crab Meat

1/4 - Cup Salad Shrimp

1 - Can (4oz.) Chopped Green Chilies, drained

2 - Cups Shredded Cheddar Cheese ~ (Divided)

3/4 - Cup Seeded Chopped Tomato ~ (Divided)

1/2 - Cup Sliced Green Onion ~ (Divided)

1/2 - Cup Chopped Bell Pepper (Color of Choice. You can do Multiple colors if you like!)

1 - Tablespoon Freshly Squeezed Lemon Juice

1 - Tablespoon Chili Powder

Seasoning Salt and Black Pepper to taste

8 - Tortillas (8 - inch Size)

G Sauce -

2 - Tablespoons Margarine or Butter

2 - Tablespoons All Purpose Flour

1/4 - Teaspoon Salt

1 - Cup Shredded Monterey Jack Cheese

1 - Cup Milk


Boil or poach fish using Court bouillon Recipe. Drain and allow to cool before flaking fish. This is generally a good time to chop your onion and tomato.

In large mixing bowl combine Fish, Crab, Shrimp, Chilies, 1 cup of the Cheddar Cheese, 1/2 cup of the Chopped Tomato,
1/4 cup of the Sliced Onion, Lemon Juice, and Chili Powder. Season to taste, with Salt and Pepper. Mix thoroughly.

Spoon approximately 1/2 cup of mixture on Tortilla and roll. (For those not familiar with this process, if you pop the tortilla in the microwave and nuke it for about 5 to 10 seconds it'll roll much easier.) Place tortillas in a 9 x 13 baking dish, cover with foil and bake for 30 minutes.  Remove foil and sprinkle with the remaining 1 cup of  Cheddar Cheese. Re-cover, return to oven and bake another 5 - 10 minutes, or until cheese has melted.

While enchiladas are baking, prepare sauce. In 2 quart saucepan , melt margarine. (I personally prefer the double boiler, to prevent the sauce from scorching, but it takes a little longer folks!) Stir in flour, and salt. Slowly add Milk blending with wire whip. Cook stirring constantly until mixture thickens and bubbles. Remove from heat. Add Monterey Jack Cheese and stir until cheese is melted. (This is where the double boiler really shines as - if the cheese doesn't melt you may have to return it to the heat to finish softening the cheese, wherein it scorches really quick directly on the burner! Or, if you finish the sauce before the Enchiladas are done, you may need to re-heat it a bit.)

When the Enchilada's  are done remove to serving dish, spoon sauce over the enchilada and garnish with the remaining chopped tomato and sliced green onion. (A little sour cream is quite tasty also.)

Serve with Spanish rice, refried beans.

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