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Seafood Enchiladas

Seafood Enchiladas

Seafood Enchiladas

  1. 1/2 lb. shrimp

  2. 1 can crabmeat

  3. 1 can whole kernel corn

  4. 1/2 cup green onion

  5. 1/2 tsp. ground red pepper

  6. 1 pkg. KRAFT 2% Milk Shredded Cheddar Cheese

  7. 10 flour tortilla

  8. 4 oz. PHILADELPHIA Cream Cheese

  9. 3/4 cup milk

Prep Time: 00:20
Total Time: 00:30

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1/2 lb. shrimp
  • 1 can crabmeat
  • 1 can whole kernel corn
  • 1/2 cup green onion
  • 1/2 tsp. ground red pepper
  • 1 pkg. KRAFT 2% Milk Shredded Cheddar Cheese
  • 10 flour tortilla
  • 4 oz. PHILADELPHIA Cream Cheese
  • 3/4 cup milk

Recipe Directions:

Preheat oven to 350ºF. Cook and stir shrimp in medium nonstick skillet sprayed with cooking spray on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. of the pepper; mix well. Cook and stir an additional 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup of the shredded cheese.Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish. Place cream cheese in medium saucepan. Add milk; cook on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour evenly over enchiladas.Bake 5 min. Remove from oven. Sprinkle with remaining shredded cheese. Bake an additional 5 min. or until cheese is melted. Sprinkle with remaining 1/4 tsp. pepper.

Serving per recipe:

10 servings, one enchilada each

Amount per serving:

  • Calories: 320
  • Total fat: 13 g
  • Saturated fat: 7 g
  • Cholesterol: 85 mg
  • Sodium: 600 mg
  • Carbohydrate: 32 g
  • Dietary fiber: 2 g
  • Sugars: 2 g
  • Protein: 19 g
  • Vitamin A: 10 %DV
  • Vitamin C: 6 %DV
  • Calcium: 45 %DV
  • Iron: 15 %DV