Shelly's Recipe

Crab and Shrimp Enchiladas

Category: Casseroles - Seafood

3 tbsp. butter
1 onion, chopped
1/2 cup green onions, sliced
1 bell pepper, chopped
1/4 cup fresh cilantro, chopped
1 lb. peeled medium shrimp
1/2 lb. lump crab meat, picked over
1 can cream of mushroom soup, undiluted
1 can hot enchilada sauce, divided
1 (4 oz.) can green chilies, drained
1 tsp. or more, Cajun seasoning
1 10-count package flour tortillas
1 (1/2) cups shredded Pepper Jack cheese, divided
1/4 cup Parmesan cheese, grated (optional)

In large skillet, saute the onion, bell pepper, seasoning, on medium heat, for about 5 minutes. Add shrimp and saute and stir for about 5 minutes on each side.

Pour in mushroom soup, half of the enchilada sauce, crab meat, and green chilies. Stir and mix well. Add salt to taste. Cover and simmer for 5 more minutes, stirring occasionally.

Place tortilla in a shallow dish and spread 1/2 cup of the mixture on top, sprinkle with cheese, roll, and place in a greased, 13 x 9 baking pan, with seams down. Repeat.

When complete, pour other half of enchilada sauce, evenly on top and sprinkle top with remaining Pepper Jack cheese, 1/4 cup grated Parmesan cheese, green onions, and cilantro.

Bake in a preheated 350 degree oven for 15 minutes or until bubbly and cheese melts.