Best Seafood Enchiladas

• 1/2 pound crabmeat, flaked and cartilage removed
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1/2 pound bay scallops
• 1 medium onion, chopped
• 2 tablespoons butter
• 1/2 cup butter, cubed
• 1 teaspoon grated onion
• 1/4 cup chicken broth
• 3 large egg yolks, lightly beaten
• 1 cup heavy whipping cream
• 1 tablespoon tomato paste
• 8 flour tortillas (6 inches)
• 2 cups shredded Monterey Jack or Colby cheese

1. In a large skillet, cook the seafood and onion in butter over medium heat for 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside.
2. In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160u0b0 and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat.
3. Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up.
4. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese.
5. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

crabmeat, shrimp, bay scallops, onion, butter, butter, onion, chicken broth, egg yolks, heavy whipping cream, tomato paste, flour tortillas, shredded monterey

Taken from www.tasteofhome.com/recipes/best-seafood-enchiladas/ (may not work)