Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
For filling, cut open dried peppers; discard stems and seeds. Place peppers in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften; drain well. Cut one of the peppers into thin slivers; cut the remaining pepper(s) into small pieces. Set pepper slivers aside to use as a garnish. In a medium bowl, combine chile pepper pieces, 1 1/2 cups cheese and shrimp (or crab). Set filling aside.
Preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through. Spoon about 1/4 cup of the filling onto each tortilla near one end; roll up. Place filled tortillas, seam sides down, in a 3-quart rectangular baking dish.
For sauce, in a medium saucepan, heat oil over medium heat. Add onion; cook until tender. Stir in flour, salt and black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Pour sauce over filled tortillas.
Bake, covered, about 20 minutes or until heated through. Sprinkle with the remaining cheese. Place the chile pepper slivers diagonally over enchiladas. Bake, uncovered, about 5 minutes more or until cheese melts.