I just came accross this searching in google for a recipe of this nature to try out. I was craving seafood and mexican food at the same time. I had something similar to this recipe at a resturaunt. Wow! This meal was incredible!!! Easy to make as well. I however, had a few modifications. Fresh crab meat is the kicker here instead of imitation crab meat. It is a bit more expensive, but adds more flavor. I cut the tails off the shrimp. I added grounded red pepper and more garlic to the seafood/cheese mixture. I also added a few green diced chili peppers. I used heavy whipping cream so the sauce wouldn't be soupy. Using the heavy whipping cream thickens more as you bake too. I added jalapenos. I used a mexican blended cheese combination instead of colby cheese. I put guacomole a top the enchiladas before the sauce. What I recommed is not to use all of the sauce as it does tend to make the soft taco shells a bit too soft. What I love about this recipe is yes, you can add any garnish a top the enchiladas or any modifications to your liking and it will still be delish!! I am impressed and definately adding this to my recipe box!! Thank you for sharing this!! Very yummy!

I tripled this recipe and also added about one cup of light sour cream and almost one cup of half and half, which did make the soup mixture very creamy and easy to spread on top of the potatoes. I kept the foil on for the first hour and then took the foil off for the last half hour of baking - it took longer cause my pans were very full. Also added lots of black pepper and a bit of garlic powder. Thanks for this great recipe.

I used low fat cream cheese and splenda. I thought there was lot of filling and there was way too much butter/margarine. Also, my cooking time took over 15 minutes more than stated. Not sure if they were wonderful, but they were good. Thanks for the recipe.