Seafood Enchiladas Recipe #124281
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!
by startnover
35 min | 10 min prep
SERVES 5 -6
- 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
- Combine first 6 ingredients, mix well.
- Place about 1/2-2/3 c filling on tortilla and roll up.
- Place seam side down in 9 by 13 pan.
- Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
- Spoon sauce over enchiladas, and sprinkle with cheese.
- Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
- Garnish with sliced avocados.
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5 stars