Shrimp & Lobster Enchiladas


Yields: 6 Enchiladas (add more shrimp and double the sauce recipe for more)



    1. Preheat oven to 350F
    2. In medium saucepan, heat butter on medium until melted and add in flour. Mix until it creates a paste.
    3. Slowly add in the 1 cup of milk while you are mixing.
    4. Add 1/2 the Lobster Bisque Dip mix into the sauce and continue to mix while sauce thickens.
    5. Once sauce thickens, cut off the heat and add in the cooked shrimp. Mix until all shrimp are covered in sauce.
    6. It's time to build your enchiladas! To save time, we built ours in our oven-safe baking dish. We loaded a large tortilla shell with the shrimp sauce mixture (we used about 5-6 shrimp in each), added cheese and anything else on top, then closed up the tortilla. We moved on to the next one and repeated the process until we ran out of room in our dish!
    7. Add leftover white sauce on top of the enchiladas in the dish. Top with remaining cheese.
    8. Put in the oven for 15-20 minutes until cheese melts and starts to slightly brown on the edges.
    9. Serve warm.