Shrimp and Crab Enchiladas

SUBMITTED BY: CHRISTYJ PHOTO BY: CHIRSTEN924

"Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 12 servings

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INGREDIENTS

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

READ REVIEWS (136)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

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REVIEWS

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Reviewed on Dec. 23, 2003 by CSANDST1

This was pretty good but not great. I can of crabmeat is definitely not enough. I hate to say it but I think using the fake crabmeat would work better because it is in large pieces. I couldn't find green enchilada sauce and used red. I also mixed in the green onions w/the shrimp, crab and cheese. My fiance is not a seafood fan but I am. He said this was a little below average.

22 users found this review helpful

Reviewed on Mar. 24, 2003 by JNFAGAN

This was an excellent dish. I used 8 oz. imitation crabmeat and 4 oz. baby shrimp. I mixed in a little fat free sour cream, a diced tomato and some of the green onions as well as a jack/cheddar mexican cheese mix and it tasted wonderful. One of the easiest dishes and it got rave reviews!!! I will make it again and again. Thank you Lisa!

21 users found this review helpful

Reviewed on Sep. 3, 2006 by IMVINTAGE

I added bay scallops to the seafood & I did saute them all in olive oil w/ garlic & onions as suggested by many reviewers. I also added a tsp. of cumin to the seafood mix & loved the flavor it added...I think next time I might add another teaspoon. The green enchilada sauce MADE this recipe...I can't imagine it w/ red. After baking the second time, I topped the enchiladas off w/ a bit of mexican blend cheeses & stuck it under the broiler for a few minutes to add visual appeal. Then I topped each enchilada w/ a tbp sized dollop of sour cream (they really don't need any more than that) & sprinkled them w/ fresh, chopped cilantro. These were really, really good but I think white corn tortillas would make a better wrap for them. They'd hold up better to cooking under the sauce. Served them w/ watermelon margaritas, a southwestern blend of mixed veggies (corn, black beans, onions, poblanos etc), chips & hot sauce & sopapillas for dessert. Fantastic dinner...thanks Lisa!

14 users found this review helpful

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