Seafood Enchiladas
10 ingredients
7 steps
Ingredients
- 1 lb lump crabmeat or 1 lb chopped imitation crabmeat
- 2 cups defrosted baby shrimp or (4 ounce) cans baby shrimp
- 2 minced garlic cloves
- 2/3 cup sliced green onion
- 2/3 cup green enchilada sauce
- 1/3 cup loosely packed chopped cilantro
- 1 1/2 - 2 cups green enchilada sauce
- 1 cup sour cream
- 1 1/2 cups Mexican blend cheese or 1 1/2 cups monterey jack cheese
- 1 (10 count) package flour tortillas
Directions
-
1Combine first 6 ingredients, mix well.
-
2Place about 1/2-2/3 c filling on tortilla and roll up.
-
3Place seam side down in 9 by 13 pan.
-
4Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
-
5Spoon sauce over enchiladas, and sprinkle with cheese.
-
6Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
-
7Garnish with sliced avocados.
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