How to Make Seafood Enchiladas with Cumin White Sauce

Cumin White Sauce makes this enchilada dish a special treat

If you are looking for an upscale, special twist on the Tex-Mex enchilada, these seafood enchiladas with cumin white sauce are sure to impress. It will look like you slaved for hours in the kitchen, when actually it takes only a few minutes to assemble these wonderful enchiladas. This recipe serves four and can be prepared 24 hour hours ahead, refrigerated and baked just prior to serving.

Things You'll Need

• For the enchiladas:
• 8 flour tortillas
• 1 16 ounce package imitation crab meat
• 1 16 ounce package medium-sized cooked shrimp, thawed
• 1/4 cup scallions, chopped fine
• For the white sauce:
• 1/2 stick butter (not spread)
• 1/2 cup flour
• 1 can evaporated milk
• salt and white pepper to taste
• 1 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1, 16-ounce package of grated Mexican-style cheese or mild cheddar
• For the pico de gallo:
• 1/2 cup fresh cilantro, chopped
• 1/2 cup tomatoes, chopped
• 1/2 cup sweet onion, chopped
• 1 to 2 jalapeno peppers, chopped

Instructions

1. Preheat oven to 350 degrees. Cut imitation crab into chunks. Place it in a bowl with the shrimp and scallions. Toss together. Lay out the tortillas on a work surface and divide the seafood mixture evenly onto the tortillas.

2. Coat a 9-by-13 baking pan or casserole dish with cooking spray. Spread the seafood mixture down the center of each tortilla and roll up into a cylinder. Place the rolls side by side in the baking dish or pan.

3. Melt the butter in a medium-sized sauce pan on medium heat. Add the flour and whisk until smooth. Turn the heat down to medium-low and allow the mixture to cook for 5 minutes, whisking often to avoid browning or burning of the mixture. All the evaporated milk all at once and whisk briskly to remove any lumps. Continue to cook until the mixture thickens to the consistency of thin pancake mix. Remove from heat and add the salt, white pepper, cumin and chili powder. Whisk well.

4. Pour the sauce over the enchiladas. Spread grated cheese evenly over the top. Bake for 35 to 45 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

5. Prepare the pico de gallo while the enchiladas are baking. In a mixing bowl combine the cilantro, tomato, onion and finely chopped jalapeno. If you are sensitive to spicy foods, you may want to decrease the amount of jalapeno pepper you add to the pico. You may add a squeeze of fresh lime juice to the mixture for an extra piquant pico de gallo.

6. Plate two enchiladas per guest and top with a dollop of pico de gallo.