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SEAFOOD ENCHILADES 
Filling:

1 (8 oz.) pkg. cream cheese
1/2 c. Monterey Jack cheese, shredded
2 tbsp. dry white wine (optional)
1/2 lb. crabmeat (artificial)
1/2 lb. salad shrimp

In large bowl, beat cheese and wine with wooden spoon until smooth. Stir in crab and shrimp. Soften tortillas by wrapping in microwavable wraps and heating for 1 minute on high. Place filling by large tablespoon full onto tortilla and roll. Place seam side down in large glass baking dish. Pour on sauce. Bake covered for 20 minutes at 350 degrees. Remove from oven and add 1 cup Monterey Jack cheese on top. Bake uncovered 5 minutes more or until cheese melts. Sprinkle with paprika and serve

Sauce:

1/2 c. diced green onions
3 tbsp. butter
1/4 c. flour
1/4 tsp. pepper
2 3/4 c. milk

In medium saucepan, cook onions in butter until tender. Stir in flour and pepper. Add milk and cook; stir until bubbly and slightly thickened. Pour over tortilla
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