Shelly's Recipe

SHRIMP AND CRAB ENCHILADAS

Category: Fish and Seafood

1 dozen (12 inch) flour tortillas
1 lb medium shrimp, peeled and deveined
1 (6 oz) can crab meat, drained
8 oz Monterey jack or pepper jack cheese plus extra for topping, shredded
1 (20 oz) can green enchilada sauce
1 (16 oz) container sour cream
2-4 bunch greens, chopped

Lay tortillas on a flat surface. In the middle of each tortilla place cheese, crap and shrimp. Roll the tortillas so that the mixture is held securely inside of the tortilla. Place rolled tortillas side by side in a 13x9 inch baking pan. Pour enchilada sauce over all and sprinkle with cheese. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 15 minutes. Serve hot garnished with sour cream and green onions. Serves 4-6