Seafood Enchiladas
1 pound lump crab meat
8 oz frozen cooked salad shrimp, thawed
3/4 cup chopped pimento-stuffed olives
8 oz shredded Monterey Jack cheese, divided
2 (8 oz ) bottles of clam juice
1 ( 12 oz ) can evaporated milk
4 garlic cloves, minced
1/3 cup flour
1/2 cup Parmesan cheese
3 tbsp butter
1 (4.5 oz) can chopped green chilies
16 (6 oz) corn or flour tortillas
Mix crab, shrimp, olives and 1 1/2 cup of the jack cheese in a medium bowl. Heat clam juice, milk and garlic until steamy hot. In a large saucepan over medium heat, melt butter. Whisk in flour until blended; whisk in milk. Stir vigorously until sauce thickens. Whisk in Parmesan cheese and chilies; Continue to simmer until sauce is of cream soup thickness. Stir 3/4 cup into the seafood, and spread 1 cup in the bottom of a 9x13 inch baking dish. Adjust oven rack to center position and heat oven to 400 degrees.
Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds. Spoon 1/2 cup of the filling into a tortilla. Roll into a cylinder and place, seam side down, in dish. Repeat. Drizzle enchiladas with 1 cup remaining sauce, and sprinkle with remaining cheese. Spritz foil with cooking spray, cover the dish and bake 30 minutes. Uncover and let stand for a few minutes. Warm remaining sauce (thin with water if necessary) and serve over enchiladas.