Seafood Enchiladas - cooking recipe

Ingredients

8 imitation crab legs, diced
2 c. shredded Monterey Jack cheese
2 Tbsp. minced onion
1/2 tsp. dill weed
4 Tbsp. butter
4 Tbsp. flour
2 to 2 1/2 c. milk
1 can cream of shrimp soup
6 regular size flour tortilla shells
2 Tbsp. corn oil

Preparation

Combine crab, cheese, onion and dill.
Set aside.
In saucepan melt butter and stir in flour; cook 2 minutes.
Combine milk and soup.
Add soup mixture with flour mixture and season to taste. Add few tablespoons of sauce to crab mixture.
Set remaining sauce aside.