Shelly's Recipe

SHRIMP AND CRAB ENCHILADAS

Category: Fish and Seafood

12 (12 inch) flour tortillas
1 lb medium shrimp, peeled and deveined, coarsely chopped
1 (6 oz) can crab meat, drained
2 cups shredded Monterey jack cheese
1 (20 oz) can green enchilada sauce
1 cup shredded cheese
1 (16 oz) container sour cream
1 bunch green onions, chopped

Preheat oven to 350. Lay tortillas on a flat surface. Combine the next three ingredients together.

In the middle of each tortilla place shrimp mixture and roll up to secure filling. Place side-by-side in a 13x9 inch baking dish. Pour sauce over all the enchiladas to cover. Sprinkle with cheese.

Cover and bake for 30 minutes. Uncover and cook an additional 15 minutes. Serve hot garnished with sour cream and green onions. Serves 4-6