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A dish full of great
seafood...
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Twelve
12-inch |
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flour
tortillas |
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1 lb |
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shrimp,
peeled and deveined |
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6 oz |
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can crab
meat |
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8 ounces |
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shredded
monterey Jack cheese |
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1 bunch |
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green
onions, chopped |
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4 ounces |
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chopped
mushrooms (about 1 cup) |
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1 small |
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can sliced
olives |
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12 ounce |
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green
enchilada sauce |
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additional
monterey Jack cheese |
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1 |
Preheat oven to
350°F. |
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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 9x13-inch
glass dish. Cover with enchilada sauce. |
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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. |
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Servings: 6 |
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