Shelly's Recipe

ENCHILADAS CANCUN

Category: Casseroles - Seafood

2 cups shredded Mexican cheese blend, divided
4 oz cooked and chopped shrimp and crabmeat or imitation crab
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
2 cups mild enchilada sauce, divided
8 (6-7 inch) tortilla shells
Sour cream and diced avocado

In a bowl, combine 1 1/2 cups cheese and next 3 ingredients, along with 1/2 cup enchilada sauce; mix well. Spoon heaping 1/3 cup cheese mixture down center of each tortilla; roll up.

Spread remainder of first can of sauce in bottom of a greased 13x9 inch baking dish; arrange enchiladas over sauce. Spoon second can of sauce over enchiladas. Cover dish with foil and bake at 400 for 20 minutes or until heated through.

Uncover, sprinkle with remaining cheese and bake for an additional 3 minutes or until cheese is melted. Serve with sour cream and avocado.