1 C. Onion, diced
½ C. Green Pepper, diced
2Tbls. Butter or Margarine
¾ C. each Bay Scallops, Imitation Crab meat, Baby Cooked Shrimp
1 (4oz) can green chili peppers, chopped
3Tbls. Butter or Margarine
½ C. Flour
1tsp. Ground coriander
2 ½ C Chicken Broth
1 C Sour Cream
1 ½ C Monterrey Jack Cheese
12 (8 inch) flour Tortillas
In large sauce pan cook onion and green pepper in the 2 Tbsp. Butter until tender.
Combine the onion mixture in a bowl with seafood and green chili peppers. Set aside.
For sauce, in same pan melt 3 Tbsp. Butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in sour cream and ½ cup of the cheese.
Stir ½ cup of sauce into the seafood mixture. Fill each tortilla with about ¼ cup of the seafood mixture
Roll up and arrange in a 13x9x2 inch baking dish
Pour remaining sauce over and sprinkle with the remaining cheese.
Bake, uncovered in a 350 oven about 25 minutes or until bubbly.