I usually use fish, lobster, crab, shrimp and such for making seafood enchiladas. Mmmmm, mmmm...good stuff. -- Rich McCormack (Poway, CA) macknet@cts.com hey rich don't just talk about such things a yummy seafood enchiladas send the recipes also I bet they are great. a mexican food lover and gonabe chili-head mark roache' "master of shadows"