Take a culinary trip, south-of the border– without leaving your kitchen! All you need to do is make these flavorful Seafood Enchiladas. Tucked inside warm tortillas, you’ll find shrimp, crabmeat, corn, and a delicious blend of PHILLY cream cheese and cheddar. Sound good? It does to me! Let me know how your Seafood Enchiladas turn out!
Prep Time: 20 min
Total Time: 30 min
Makes: 10 servings
Nutritional Information
Ingredients
1/2 lb. cleaned shrimp, chopped
1 can (6 oz.) crabmeat, drained, flaked
1 can (7 oz.) whole kernel corn, drained
1/2 cup chopped green onions (about 2)
1/2 tsp. ground red pepper (cayenne), divided
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
10 flour tortillas (7 inch)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
Instructions
PREHEAT oven to 350ºF. Cook and stir shrimp in medium nonstick skillet sprayed with cooking spray on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. of the pepper; mix well. Cook and stir an additional 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup of the shredded cheese.
SPOON 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam-sides down, in lightly greased 13×9-inch baking dish. Place cream cheese in medium saucepan. Add milk; cook on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour evenly over enchiladas.
BAKE 5 min. Remove from oven. Sprinkle with remaining shredded cheese. Bake an additional 5 min. or until cheese is melted. Sprinkle with remaining 1/4 tsp. pepper.
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