I've made this a few times, and it's always a crowd pleaser. I usually use 2/3 to 3/4 lb of shrimp and skip the crab, and I've found that corn tortillas tend to be better for enchiladas. I usually fry the tortillas in oil just the tiniest bit to keep them from cracking when they're rolled up. The sauce is delicious, I don't change a thing. It's rich, but not overpowering. I usually top with a little bit of guacamole or avocado salad. Delicious and very easy to make, but everyone who tastes it will think you've slaved all day.
Was this review helpful?
3 users found this review helpful
I've made this a few times, and it's always a crowd pleaser. I usually use 2/3 to 3/4 lb of...