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1 dozen (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

1. Preheat oven to 350*F (175*C). Grease a a 13 x 9 x 2- inch baking pan. Set aside.
2. 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.
3. Cover with aluminum foil and bake for 30 minutes. Uncover and cook an additional 15 minutes.
4. Serve garnished with a dollop of sour cream, green onions and cilantro. Pass the lime wedges for an additional taste sensation.

Makes 4 to 6 servings.