Ingredients
500g Good Seafood Marina or your choice of mixed seafood
Round wraps
1 qty white sauce made with 2 tbsp butter, 2 tbsp flour, half cup milk and half cup stock
Grated tasty cheese
2 tsp truffle mustard
1 tbsp Apple Cider Vinegar or white Vinegar
150g passata sauce
Baking cheese blend
Preparation
Make a white sauce using half milk and half stock. I used powdered stock and water.Â
With heat off, add grated tasty cheese and stir through. Add truffle mustard and vinegar and stir well. Allow to cool slightly. Add seafood and mix through.
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Grease a baking dish large enough to hold eight enchiladas. I made six.
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Place the wrap on a work surface and spoon on 3 tbsp. seafood mix at one end. Roll up to firmly enclose the filling and place the wrap, seam side down, in the baking dish. Continue until the baking dish is full. Spoon passata sauce down the centre of the wraps, leaving the ends exposed. If you have leftover cheese sauce, you can top the passata with that. Top with cheese and bake for about 20 minutes until the wraps are crisp and the cheese is browned.
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Notes
You can also use this sauce for chicken or turkey enchiladas, adding cooked meat instead of seafood.
This mix can be lightly cooked and served in crepes or on toast. You can also put the mix in a baking dish and bake as a mornay. I like it baked over rice. You can also add to pasta.
If cooking on a budget, you can extend the seafood with small cubes of a waxy cooked potato. The potato will take on the seafood flavour.