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
PREHEAT oven to 350ÂºF. 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.
Kraft Kitchens Tips
Enjoy your favorite foods while keeping portion size in mind.
Prepare as directed, using Mexican-style corn.
To save time, prepare as directed substituting thawed frozen cooked shrimp for the uncooked shrimp and adding it to the skillet along with the crabmeat