Seafood Enchiladas Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 to 3 dried ancho chile peppers 2 cups shredded Monterey Jack cheese 6 ounces chopped cooked shrimp 6 ounces cooked carb meat 10 6-inch flour tortillas 1/2 cup chopped onion 1 tablespoon olive oil 1/3 cup flour 1/4 teaspoon salt 1/4 teaspoon ground black pepper 3 cups milk
			For filling, cut dried peppers open; 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 remaining pepper(s) into small pieces. Set pepper slivers aside to use as a garnish. In a medium bowl combine 1 1/2cups of the cheese, shrimp, and pepper pieces; set aside. Preheat oven to 350°F. Spoon about 1/4 cup filling onto one edge of each tortilla near one end; roll up. Place filled tortillas, seam side down, in a 3-quart rectangular baking dish. For sauce, in a medium saucepan cook onion in hot oil over medium heat 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. Remove foil and sprinkle with remaining 1/2 cup cheese. Sprinkle pepper slivers over enchiladas as a garnish. Bake about 5 minutes more or until cheese melts.