Shrimp and Crab Enchiladas
As delicious as they are easy, these shrimp and crab enchiladas are sure to be a hit with your family and guests.
12 (12-inch) flour tortillas
1 pound medium shrimp, peeled and deveined
1 (6-ounce) can fancy crab meat, drained
3 cups shredded Monterey Jack cheese (reserve 1 cup for topping)
1 (20-ounce) can green enchilada sauce
1 (16-ounce) container sour cream
1/2 cup finely chopped green onions
1/2 cup chopped fresh cilantro
Fresh lime wedges for accompaniment
- Preheat oven to 350°F (175°C). Grease a a 13 x 9 x 2- inch baking pan. Set aside.
- Lay tortillas on a flat working surface. In the middle of each tortilla place an equal amount of cheese (using 2 cups), crab, and shrimp. Fold the sides in and roll the tortilla to form an enchilada. Place enchilada seam-side down in prepared baking pan. Repeat with remaining tortillas. Pour green enchilada sauce over the enchiladas, covering completely. Sprinkle with the remaining 1 cup cheese.
- Cover with aluminum foil and bake for 30 minutes. Uncover and cook an additional 15 minutes.
- Serve garnished with a dollop of sour cream, green onions and cilantro. Pass the lime wedges for an additional taste sensation.
Makes 12 enchiladas.