Seafood EnchiladasSeafood Enchiladas

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

3/4tsp salt

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.