Recipe of the Week: Seafood Enchiladas for Lent

submitted this tasty recipe and we decided we had to share it with the whole neighborhood!

Since we are in the middle of the Lenten season, this recipe is perfect for a Friday night! Jo Ellen found the recipe through her brother, who picked it up from KraftRecipes.com.

Seafood Enchiladas:

What you need:

1/2 lb. cleaned shrimp, chopped

1 can  (6 oz.) crabmeat, drained, flaked

1 can (7 oz.) whole kernel corn, drained

1/2 cup  chopped green onions (about 2)

1/2 tsp. ground red pepper (cayenne), divided

1 pkg.  (8 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided

10 flour tortillas (7 inch)

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4 cup milk

What you do:

Preheat the oven to 350ºF. Cook and stir shrimp in medium nonstick skillet sprayed with cooking spray on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. of the pepper; mix well. Cook and stir an additional 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup of the shredded cheese.

Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish. Place cream cheese in medium saucepan. Add milk; cook on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour evenly over enchiladas.

Bake 5 min. Remove from oven. Sprinkle with remaining shredded cheese. Bake an additional 5 min. or until cheese is melted. Sprinkle with remaining 1/4 tsp. pepper