Seafood Enchilidas Courtesy Of: Sysco Corporation Seafood Enchilidas 60 1 pkg. (2.5lb.) Portico Salad style Surimi 5 Cans (10 3/4oz.) Condensed Cream of Shrimp or Cream of Mushroom Soup 5 Cups Wholesome Farms Half and Half 1 pkg. (32 oz.) Sysco Imperial Frozen Broccoli Spears, Thawed and Drained 5 Cups Wholesome Farms Shredded Cheddar Cheese 2 1/2 Cups Sliced Green Onions with tops 60 Casa Solana Small Tortillas 2 1/2 Cups Sysco Supreme Red Bell Peppers, Chopped Optional Toppings: Sliced Ripe Olives, Sliced Jalapenos and Fresh Chopped Cilantro To serve with Cusabi Dressing Dip 1. In medium bowl, combine soup and half-and-half; mix well. 2. Cut broccoli into 1/2-inch pieces.
3. In a large bowl, combine broccoli, Imperial salad style Surimi, 1/2-cup cheese and green onions.
4. Add 3/4-cup of the soup mixture; mix well.
5. Spoon about 1/3 cup mixture down center of each tortilla; roll up tightly and place seam side down in lightly greased 13x9 inch glass baking dish.
6. Stir red pepper into remaining soup mixture; spoon evenly over tortillas.
7. Cover dish tightly with foil.
8. Bake in preheated oven at 350 degrees F. for 35 minutes or until hot. 9. Remove foil; sprinkle with remaining cheese.
10. Continue baking, uncovered, until cheese is melted, about 5 minutes.
11. Top as desired.