Tuesday, May 18, 2010
Shrimp and Crab Enchilada
12(12 inch) flour tortillas
8 oz. Monterey Jack cheese, shredded
1 (6 oz.) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 oz.) can green enchilada sauce
1 (8 oz.) container sour cream
1 bunch green onions, chopped
1.)Preheat oven to 350 degrees F
2) Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
3) Pour green enchilada sauce over all of the enchilada; the green sauce should completely cover the enchiladas completely. Sprinkle the remaining cheese over enchiladas.
4) Cover, and bake for 30 minutes in the preheated oven. Top enchiladas with sour cream and green