Shrimp and Crab Enchiladas

By MarineWife

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4/5 (1 Votes)

0 Picture

Ingredients

12 (12 inch) flour tortillas
16 ounces Monterey Jack cheese, shredded, divided
3 (6 ounce) cans crab meat, drained
1 1/2 pounds cooked medium shrimp, shelled and deveined
1/4 C diced green chiles
1 small can sliced black olives
1 (20 ounce) can green enchilada sauce 1 (8 ounce) container sour cream
1 bunch green onions, chopped

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C).
Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp, green chiles and black olives. Set aside 1/2 of the cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.