{Not Quite} Chichi’s Seafood Enchiladas

Name: {Not Quite} Chichi’s Seafood Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: 3 Tablespoons butter; 1/2 cup flour; 2 Tablespoons fish sauce; 1 teaspoon powdered Chimayo chiles (or cayenne, more or less to taste); 3 1/2 cups low-fat milk (I used 1%); 1 cup white wine; 2 oz. shredded Italian blend of cheeses; 12 - 15 oz. mixed chopped cooked seafood (or leftover crab & spinach stuffed fish fillets); 1/2 cup of the sauce; 10 small (6-inch) flour tortillas, warmed; 6 oz. shredded Italian blend of cheeses; For garnish: fresh cilantro leaves, avocado, chopped tomato, and/or pico de gallo

${Not Quite} Chichi’s Seafood Enchiladas was pinched from <a href="http://www.sumptuousspoonfuls.com/not-quite-chichis-seafood-enchiladas/" target="_blank">www.sumptuousspoonfuls.com.</a>$

INGREDIENTS

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3 Tablespoons butter

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1/2 cup flour

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2 Tablespoons fish sauce

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1 teaspoon powdered Chimayo chiles (or cayenne, more or less to taste)

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3 1/2 cups low-fat milk (I used 1%)

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1 cup white wine

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2 oz. shredded Italian blend of cheeses

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12 - 15 oz. mixed chopped cooked seafood (or leftover crab & spinach stuffed fish fillets)

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1/2 cup of the sauce

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10 small (6-inch) flour tortillas, warmed

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6 oz. shredded Italian blend of cheeses

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For garnish: fresh cilantro leaves, avocado, chopped tomato, and/or pico de gallo

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