Sunday, January 17, 2010

Shrimp and Crab Enchiladas

{print this recipe}


10 (10-12in.) flour tortillas
8 ounces Monterey Jack cheese, shredded (set aside about 3oz. cheese for later)
1 (6oz.) can crab meat, drained
1lb. cooked medium shrimp, shelled and deveined* - cut into 2-3 pieces each
1 teaspoon cumin
1 (20oz.) can green enchilada sauce

Garnish:1 (8oz.) container sour cream
3 green onions, chopped

1. Preheat oven to 350 degrees.
2. In a medium size bowl, combine cheese (about 5oz.), crab, shrimp and cumin.
3. Lay tortillas on a flat surface. Spoon crab/shrimp mixture onto tortillas. Roll tortillas to form enchiladas.
4. Arrange side-by-side in a 9x13in baking pan.
5. Pour green enchilada sauce over the enchiladas, covering completely. Sprinkle remaining cheese over the top.
6. Cover and bake for 30 minutes. Remove cover and continue baking 10-15 minutes. Top enchiladas with sour cream and green onions to serve.

*I bought pre-cooked, shelled and deveined shrimp from the freezer section next to the fish monger at Whole Foods

1 comment:

Elizabeth said...

Wow, I would totally love these! They look amazing!