Shrimp & Crab Enchiladas


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These enchiladas get their sumptious taste from a combination of crab and shrimp.

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  • 12 (12-nch) flour tortillas
  • 1 lb. medium shrimp - peeled and de-veined
  • 1 (6-oz.) can crab meat, drained
  • 8 oz. Monterey jack cheese, shredded
  • 1 (20-oz.) can green enchilada sauce
  • 1 (16-oz.) package sour cream
  • 1 bunch green onions, chopped

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Preheat oven to 350 degrees. Lay tortillas on a flat surface. In the middle of each tortilla, place cheese, crab, and shrimp (ration the ingredients so that each tortilla will contain an equal amount of cheese, crab, and shrimp. Make sure to set aside some cheese to sprinkle on top of the tortillas). Roll the tortillas so that the seafood-cheese mixture is held securely inside of the tortilla. Place rolled tortillas (enchiladas) 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. Uncover the enchiladas and cook an additional 15 minutes. Serve hot, garnished with sour cream and green onions.

Makes 4 to 6 servings.

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