My family loved it!! the only thing I will do differently the next time I make it is I will use less tortillas.I never roll the enchiladas separately but rather just lay it all out in one big casserole dish like a lasagna, it saves time and is less of a mess. Thanks for the awesomely easy recipe!!

Pretty good! I couldn't really taste the crabmeat - next time I will either add more or use imitation crabmeat instead. But I'd make it again.

These were very good, but for some reason I didn't care for the crab. Maybe it was because I used imitation?! I think you need the real thing.

i made this with "Best Spanish Rice" on this site. It I did saute this garlic, onion, and vegetable oil. I added Ground Red Pepper, Paprika, and Chili Powder to the mixture, about a teaspoon of each. I made 6 Big enciliadas, but man were they soupy... the flavor was good but next time i will cut the sauce at least in half, maybe more. And ill use more cheese, 8oz wasnt enough for me. But its a good recipe and tasted good.

This was wonderful! I did add 4 oz cream cheese to the crab and mixed it well, then added the shrimp. (I also used 2 cans of crab.) Other than that, I followed the recipe. Very filling and a little rich, but excellent! I would serve theses to company. Thanks for sharing!

We used 1 can of crabmeat and mini shrimp. Added 4oz of cream cheese to the mixture and yummy. My son couldn't wait to eat it while he helped me assemble them. Smell so good. Just like at our favorite restraunt.

I have cooked this recipe three times and it is awesome every time. I like to use the smaller tortillas instead of the 12" and I like a saucy burrito, so I use two cans of green sauce. Other than that...perfect! It is so quick and simple and at the last pot luck I went to everyone was talking about it!

WOW! these were sooo good! We loved this recipe and I'm actually making it again tonite! ;) I added some chopped jalepenos for some kick and I read some of the reviews and added some Alfredo sauce. It really made it more creamier! Also this time around I'm adding an extra can of crab and diced green chilis. YUMO! can't wait to eat it again tonite! ********** Also - i used an extra can of green enchilada sauce on the bottom of the pan so it wouldn't stick******** It's a great recipe to add whatever your pallate craves

Absolutely fantastic! Next time I think I'll use a mix of Mexican shredded cheeses instead of just Monterey Jack.

very good and easy, my boys love them!

I've made this a couple times now and I have one pointer- make sure you get quality crab meat! The first time I made this it came out fantastic, the next time way too crabby/fishy tasting. I tried once more making sure I used dungeness crab meat and it was excellent once again. YUM!

i liked this a lot...i went to Trader Joe's (a california market) and used all their products to make this...it came out great and looked like i slaved over it for hours....but i didn't :)

I did not care for this recipe. It has NO FLAVOR what so ever. I needs A LOT of tweeking that it would be much better to make up another recipe. The flour tortillas turn into mush. The green enchilada sauce needs more flavor. If you, like I , LOVE shrimp, don't waste them on this recipe. Instead try the Fish Tacos on this recipe but sub with shrimp, IT's delicioso!

I added the following items to the original recipe: 1 can of crab meat, 2.25 oz of black olives, 2 cloves of garlic, 2 jalapenos, 1 more 8 oz bag of cheese, sour cream, cilantro and 1 avocado. I also used white corn tortillas and briefly sautéed each of them in a pat of butter so they don’t tear when you roll them. I mixed all of the following in a large mixing bowl: - 2 (6 ounce) can crab meat, drained very well - 1lb shrimp, shelled deveined and cut into thirds - 2.25 oz can of black olives - 3.5 oz can of green chilies - 1 bunch of green onions, chopped - 5 oz of the green enchilada sauce - 2 full tbsp of sour cream - Dash of salt - 2 garlic cloves, minced - 2 jalapenos, seeded and minced I put 2 teaspoons of the above mixture and a handful of cheese in each tortilla. (I ended up using 1 of the bags of cheese during this step) I fit all this into a 14.75 x 10.5 pan (bigger than recommended) and was able to fit 10 enchiladas total. I then spread the remaining 15 oz of enchilada sauce and 2nd bag of cheese on top. After cooking, I topped the cooked enchiladas off with finely chopped fresh cilantro and cold, diced avocado. I served with Mexican rice and black beans.

I didnt like it at all. Followed the recipe exactly and it had no flavor and was super mushy.

Delicious, and even better in leftovers! I used two cans of sauce--one under the tortillas and one over--and mixed the scallions with the shrimp. I also mixed in a (drained) can of RoTel, and sprinkled cheese lightly over the filling.