Seafood Enchiladas Name: Brandi Thomas Base: SHAW AFB Recipe: What You Need 1/2 lb. cleaned shrimp, chopped 1 can (6 oz.) crabmeat, drained, flaked 1 can (7 oz.) whole kernel corn, drained 1/2 cup chopped green onions (about 2) 1/2 tsp.ground red pepper (cayenne), divided 1 pkg. (8 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided 10 flour tortillas (7 inch) 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 3/4 cupmilk Make It PREHEAT oven to 350ºF. Cook and stir shrimp in medium nonstick skillet sprayed with cooking spray on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. of the pepper; mix well. Cook and stir an additional 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup of the shredded cheese. SPOON 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish. Place cream cheese in medium saucepan. Add milk; cook on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour evenly over enchiladas. BAKE 5 min. Remove from oven. Sprinkle with remaining shredded cheese. Bake an additional 5 min. or until cheese is melted. Sprinkle with remaining 1/4 tsp. pepper. Kraft Kitchens Tips Serving Suggestion Enjoy your favorite foods while keeping portion size in mind. Substitute Prepare as directed, using Mexican-style corn. Shortcut To save time, prepare as directed substituting thawed frozen cooked shrimp for the uncooked shrimp and adding it to the skillet along with the crabmeat