Seafood Tortillas
Submitted by winona
Baked seafood tortillas stuffed with crab, Monterey Jack, and parsley in a creamy white sauce with a hint of cayenne. Bubbly, cheesy, and ready in just over an hour.
YIELD
2 servingsPREP
25 minCOOK
45 minREADY
70 minThink of these as seafood enchiladas with a creamy, cheesy twist.
Flour tortillas get stuffed with chopped crab legs, sauteed onion, fresh parsley, and melted Monterey Jack, then rolled up seam-side down in a baking dish and smothered in a from-scratch white sauce spiked with cayenne.
Forty-five minutes in the oven and they come out bubbly, golden, and impossible to resist.
Pro Tips
- Warm the tortillas briefly in a dry skillet or microwave before rolling so they don’t crack.
- Use just enough white sauce to moisten the filling. Save the rest for pouring over the top so everything stays saucy while baking.
- For a richer dish, swap in pepper jack cheese to add heat without extra seasoning.
- Cover tightly with foil while baking to keep the tortillas from drying out.
Ingredients
Directions
Melt butter in saucepan.
Stir in flour, then cook, stirring constantly, for 1 minute.
Gradually stir in milk, then cook, stirring constantly, until bubbly thick.
Stir in Monterey Jack cheese and cayenne pepper.
Preheat oven to 375℉ (190℃).
Grease a 9 x13 inch glass baking dish .
Finely chop onion.
Sauté onion in butter in skillet.
Stir in parsley, cheese, and just enough white sauce to moisten.
Stir in chopped crab legs and cayenne pepper.
Divide filling among tortillas, then roll up and arrange seam side down in a dish.
Pour remaining white sauce over.
Cover with foil.
Bake for 40 to 45 minutes or until bubbly hot.
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