6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons home made seafood base
3 1/2 cups 2% low-fat milk
1 cup white wine
8 ounces cheese, shredded
2 tbs Cajun seasoning
10 ounces Gulf shrimp
8 ounces crabmeat
2 oz Louisiana crawfish tails
10 (6 inch) tortillas
1 FOR THE SAUCE.
2 Melt butter in a 2 quart saucepan over medium heat.
3 Add flour.
4 Cook and stir for 5 minutes(should have a nutty aroma).
5 Add 1/2 tsp white pepper.
6 Stir in 2 tbsps seafood base and cook for an additional minute.
7 Add milk & wine.
8 Add 2 oz. of the cheese and seasonings!
9 Continue to cook until thickened.
10 FOR THE Seafood MIX.
11 Lightly chop crab.
12 Combine with cooked shrimp in a and crawfish in a medium size bowl.
13 Add 1.5 cups of cold sauce.
14 Mix well.
15 FOR THE ENCHILADAS.
16 Lay out the tortillas on a flat surface.
17 Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
18 Place flap of the tortilla over the seafood mix and roll.
19 Place flap side down onto a plate or in your baking dish.
20 Ladle warm sauce over the enchiladas.
21 Top with remaining cheese.
22 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.
23 Watch and do not allow to burn(brown spots).