4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
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Let's Make It
Heat oven to 350°F.
Cook and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.
Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Cook cream cheese and milk in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over enchiladas.
Bake 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.
Enjoy your favorite foods while keeping portion size in mind.
Prepare using canned corn with green and red bell peppers.
To save time, prepare as directed substituting thawed frozen cooked shrimp for the uncooked fresh shrimp and adding it to the skillet along with the crabmeat.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.