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Nutrition Facts
Serving Size 1 (435g) Recipe makes 5 servings The following items or measurements are not included below: 1 1/2 cups baby shrimp
Calories 840
Calories from Fat 320		(38%)
Amount Per Serving		%DV
	Total Fat 35.6g	54%
	Saturated Fat 16.6g	83%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 130mg		43%
Sodium 1976mg		82%
Potassium 1023mg		29%
Total Carbohydrate 84.9g		28%
	Dietary Fiber 5.8g	23%
	Sugars 5.5g
Protein 43.6g		87%
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Seafood Enchiladas

Recipe #124281 | 35 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: startnover
Jun 1, 2005

I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to!

SERVES 5 -6 (change servings and units)

Ingredients

1 lb lump crabmeat or chopped imitation crabmeat
1 1/2 cups defrosted baby shrimp or
2 (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 monterey jack cheese
1 (10 count) package flour tortillas

Directions

1
Combine first 6 ingredients, mix well.
2
Place about 1/2-2/3 c filling on tortilla and roll up.
3
Place seam side down in 9 by 13 pan.
4
Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
5
Spoon sauce over enchiladas, and sprinkle with cheese.
6
Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
7
Garnish with sliced avocados.

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Featured Reviews for This Recipe

From: liljenn

On May 2, 2008

These were great! The only change I would make next time is to use a spicier enchilada sauce. Other than that, yum, and I loved the avocado on top. Great recipe!

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From: Di Di #2

On Apr 29, 2008

Excellent! They were better than the ones I remember from El Toritos'. I took a clue from Barb Gertz and cut to 4 enchiladas but kept the orginal recipe for the sauce to cover. I took a chance on the recipe due to the high sodium content. Thanks.

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From: KO from CT

On Sep 26, 2005

FANTASTIC! I put a little bit of cheese inside with the filling. Two thumbs up!

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From: Barb Gertz

On Jun 25, 2005

We loved these enchiladas, every easy to make. I cut the recipe down to make 4 enchiladas for the 2 of us. I made them using 2 6-ounce cans of crab meat and 1 6-ounce can of baby shrimp, this worked very well and made 4 large enchiladas. I did make the whole recipe for the sauce, we loved it. We had to 2 enchiladas left over, which I am looking forward to have for lunch tomarrow. Thank you for posting the recipe which I will be making again soon for guest.

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