Seafood Enchiladas

SEAFOOD ENCHILADAS
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Twelve 12-inch flour tortillas
1 lb shrimp, peeled and deveined
6 oz crab meat (use canned or fresh)
8 ounces shredded monterey Jack cheese
1 bunch green onions, chopped
4 ounces chopped fresh mushrooms (about 1 cup)
1 small can sliced olives, drained
12 ounce can green enchilada sauce
additional monterey Jack cheese

1. Preheat oven to 350°F.

2. In a large bowl, mix shrimp, crab, cheese, onions, mushrooms and olives. Place a couple of scoopfuls into each tortilla and roll up. Place rolled tortillas seam-side-down in 9×13-inch glass dish. Cover with enchilada sauce.

3. Bake for 20-30 minutes, until bubbling and heated through. Remove from oven. Sprinkle additional cheese on top. Let sit for about 10 minutes, then serve.

Servings: 6

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