Title: Chipotle seafood enchiladas
 Categories: None
      Yield: 1 Servings
 
    1/3 lb Bay scallops
    2/3 lb Small shrimps (like the
           -little salad shrimps)
    1/2 lb Crab (I use the fake stuff)
      6 oz Cheddar/colby cheese
      6 oz Monterey jack cheese
     12    Corn tortillas

MMMMM---------------------------SAUCE--------------------------------
    3/4 c  Onion; diced
      2 ts Fresh minced garlic (ok;
           -make that 1T ;^)
      1 pt Half-And-half
      2 tb Chipotles en adodo;
           -blenderized (for you CHs,
           -use 3. Or 4.) (up to 3)
    1/4 ts Dried ground corriander
    1/2 ts Dried mexican oregano
      1 tb Dried parsley
           Salt & pepper to taste
           Fresh cilantro to taste (not
           -much - a few leaves is
           -fine)
 
  Preheat the oven to 400degF. In a baking dish (I use one that's about
  10"x10"), roll up some of each of the seafood and cheeses in the
  tortillas and put them in the pan. When you're done, they should be a
  fairly tight fit. I usually have a bit of the seafood left and about
  half the cheese left after doing this. Using all the seafood's ok -
  but you _must_ reserve some of the cheese for later. Sprinkle the
  remaining seafood on the top of the enchiladas. If I have a tortilla
  or two left over, I tear those up and put on the top, too. Saute the
  onion and garlic in a little bit of oil until fragrant in a small
  saucepan. Add the rest stuff and simmer for 5-10 minutes. I usually
  do this while I'm rolling the enchiladas and it works out well.
  
  Pour the sauce over the enchiladas and sprinkle the remaining cheese
  over the top. Bake for about 30 minutes (I kick the oven up on broil
  for a couple of minutes at the end to brown the cheese slightly if
  it's not already). Remove from oven and let sit for about 10 minutes.
  Garnish with a little fresh cilantro and enjoy!