Creamy Seafood Enchiladas with Chilies & Pimento-Stuffed Olives

[Roxy]

Creamy Seafood Enchiladas with Chilies & Pimento-Stuffed Olives:

 

1 lb. lump crab meat, picked over carefully for shell and cartilage

8 oz.s frozen cooked salad shrimp (very small), thawed and drained

3/4 cup coarsely chopped pimento-stuffed olives

8 oz.s (3 cups) shredded Monterey Jackcheese, divided

2 8-ounce bottles clam juice

1 12-ounce can evaporated milk

4 garlic cloves, minced

3 Tbs. butter

1/3 cup flour

1/2 cup Parmesan cheese

1 4.5-ounce can chopped green chilies

16 6-inch corn tortillas

 

Mix crab, shrimp, olives and 1 1/2 cups of the Monterey Jack cheese in a medium bowl.

 

Microwave clam juice, milk and garlic in a 2-quart microwave-safe bowl until steamy hot, 6 to 8 minutes, or heat in a saucepan over medium heat.

 

Meanwhile, heat butter in a large saucepan over medium heat. When foaming subsides, whisk in flour until well blended. Pour in hot milk mixture all at once; whisk vigorously until sauce is smooth and starts to thicken. Whisk in Parmesan cheese and chilies; continue to simmer until sauce is of cream soup thickness. Stir 3/4 cup of the sauce into the seafood, and spread 1 cup of the sauce over the bottom of a9-by-13-inch baking dish.

 

Adjust oven rack to center position and heat to 400 F.

 

Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 45 seconds. Spoon about 1/4 cup of the filling into a tortilla. Roll into a cylinder and place, seam-side down, in prepared baking dish. (You may need to turn some sideways to make them all fit.) Drizzle enchiladas with 1 cup of the sauce, and sprinkle with remaining cheese.

 

Lightly spray a sheet of foil with cooking spray, cover the dish and bake until heated through, about 30 minutes. Uncover and let stand for a few minutes. Warm remaining sauce (and thin with water, if necessary, to cream soup consistency) and serve over enchiladas.