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Fruit Salsa & Seafood Enchiladas

Seafood Enchiladas

1/2 cup onion chopped
4 oz cream cheese, softened
1 tbsp water
3/4 tsp ground cumin
Salt
4 cups chopped seafood
12 6” tortillas
1 can cream of chicken soup
1 cup milk
1 – 2 tbsp jalapeno peppers (optional)
1/2 cup shredded cheese

Spray 9” x 13” pan with nonstick spray.  Mix cream cheese, water, cumin and salt; stir in onions and seafood.  Warm tortillas in microwave and fill 1/4 cup mixture in each tortilla.  Roll and place, seam side down, in pan.  Combine soup, sour cream, milk and peppers.  Pour over enchiladas.  Bake covered at 350 degrees for 40 minutes.  Uncover and sprinkle with cheese and bake an additional 10 minutes.

Fruit Salsa

2 cups (tart) chopped apples
2 cups Kiwi – chopped (approx 6 kiwi)
1 package frozen strawberries, thawed and chopped
Juice of one orange plus rind
2 tbsp brown sugar
2 tbsp apply jelly
3 packages of largest sized tortillas
Cinnamon & sugar

Preheat oven to 400 degrees.  Brush tortillas with water and sprinkle with cinnamon and sugar.   Cut tortillas with pizza gutter into chip size and bake 7-10 minutes until crisp.

Combine salsa ingredients and serve with cinnamon chips