Made these tonight for hubby and I. I used an imitation crab and shrimp mix, along with bigger shrimp that were frozen. I just sauteed those up in some olive oil before putting in the enchilada. I pretty much followed the recipe to a T regarding the ingredients, but I just didn't pay attention to the quantity of meat or cheese...I just added what seemed reasonable for each enchilada. Also, since so many people complained of them being soggy, I drastically reduced the amount of enchilada sauce that was used. Finally, I baked these in a Pyrex dish, uncovered, for about 30 minutes. They were perfect. Halfway through cooking I added some more cheese, scallions and a little cajun seasoning to the tops of them. We took them out and they were yummy. I also served this with sour cream, avocados and the Mexican Rice III recipe from this website. The only thing missing was a pitcher of sangria! Will definitely make again but will try canned crab as opposed to the imitation.
Was this review helpful?
5 users found this review helpful
Made these tonight for hubby and I. I used an imitation crab and shrimp mix, along with bigger...