Ok, I did change this up just a little to fit what I had on hand and to better fit our budget.... I used imitation crab meat because at $4.29 lb compared to $17.99 lb way better fit my budget. I also, used precooked mini shrimp meat but I also got about 5 large scallops and chopped them up because they were on sale at my husbands work. I took other users advice and added a box of low-fat cream cheese to bind the seafood together. Also added, because I am always trying to sneak some veggies in, some diced red pepper, green onion and a 4 oz. can of green chiles, along with some of the grated cheese and a few spices (cumin, chile powder and cayenne, if I remember correctly). I used corn tortillas because enchiladas just aren't enchiladas to me without them. Toasted those, then dipped them in the green enchilada sauce to bring out their flavor and make them easier to roll. Added filling and put them all in the dish. Before adding the sauce, I decided to spread about a cup or so of sour cream over the enchiladas, then added the sauce, then the cheese. These were scrumptious, I wish I had the foresight to make a second dish! Will make these again VERY soon! Thank You for the recipe.
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