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As delicious as they are easy, these shrimp
and crab enchiladas are sure to be a hit with family and guest.
Shrimp and Crab Enchiladas
- 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
- 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 4 to 6 servings.
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