Directions

Creamy Green Chile Sauce

1. In a medium saucepan, melt the butter over medium heat.

2. Add the flour and whisk constantly for about 2 minutes, until the mixture is smooth and just starting to turn a light golden brown.
3. Slowly pour in the warmed milk, continuing to whisk to prevent lumps.
4. Continue cooking, stirring frequently, until the sauce thickens, about 5-7 minutes.

5. Stir in the New Mexico Salsa Hatch Green Chile Sauce and shredded Monterey Jack cheese until the cheese is melted and the sauce is smooth.

   
6. Remove from heat and set aside.

Seafood Filling

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes.

2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the shrimp, season with salt and white pepper, and cook until the shrimp are pink and opaque, about 2-3 minutes on each side.
4. Remove from heat. Chop the shrimp and imitation crab into bite-sized pieces, if necessary, then return the shrimp to the same pan with the imitation crab, ½ cup of Creamy Green Chile Sauce, and about 2 Tablespoons of cilantro. Set aside.

Bake the Enchiladas

1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.

2. Place a portion of the seafood filling in the center of each tortilla, sprinkle with some shredded Monterey Jack cheese, and roll up tightly. (Save some cheese for the top.)
3. Place the rolled tortillas seam-side down in the prepared baking dish.
4. Pour the remaining Creamy Green Chile Sauce over the enchiladas, making sure they are evenly covered.
5. Sprinkle the remaining shredded cheese on top.
6. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
7. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
8. Serve with more chopped fresh cilantro and red onion, if desired.