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Shrimp and Crab Enchiladas recipe

As delicious as they are easy, these shrimpand crab enchiladas are sure to be a hit with family and guest.

Recipe: Shrimp and Crab Enchiladas

1 dozen (12-inch) flour tortillas1 pound medium shrimp, peeled and deveined1 (6-ounce) can fancy crab meat, drained3 cups shredded Monterey Jack cheese (reserve1 cup for topping)1 (20-ounce) can green enchilada sauce1 (16-ounce) container sour cream1/2 cup finely chopped green onions1/2 cup chopped fresh cilantroFresh lime wedges for accompaniment

  • Preheat oven to 350°F (175°C).Grease a a 13 x 9 x 2- inch baking pan. Set aside.
  • Lay tortillas on a flat working surface.In the middle of each tortilla place an equal amount of cheese (using 2 cups), crab, and shrimp. Foldthe sides in and roll the tortilla to form an enchilada.Place enchilada seam-side down in prepared baking pan. Repeatwith remaining tortillas. Pour greenenchilada sauce over the enchiladas, covering completely. Sprinklewith the remaining 1 cup cheese.
  • Cover with aluminum foil and bake for30 minutes. Uncover and cook an additional 15 minutes.
  • Serve garnished with a dollop of sourcream, green onions and cilantro. Pass the lime wedgesfor an additional taste sensation.

    Makes 4 to 6 servings.

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