Shrimp and Crab Enchiladas

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1 pkg. cream cheese (8 oz.), softened
1/2 cup sour cream
1 jar salsa verde (16 oz.), divided
1 Tbsp. cumin, divided
1 tsp. salt
12 oz. medium shrimp (60 – 80 per pound), cooked, tails removed
8 oz. imitation crab, broken apart
3 cups Monterey jack cheese, shredded, divided
1 pkg. 8-inch flour tortillas (16 oz.)
Preheat oven to 350°; spray a 9- x 13-inch baking pan with no-stick cooking spray.

In a large bowl, combine cream cheese, sour cream, salt, 1/2 cup salsa, and 1-1/2 tsp. cumin; stir until well mixed.

Stir in shrimp, 1-1/2 cups cheese, and crab. Divide mixture among tortillas; roll up tortillas and place in baking pan.

In small bowl, combine remaining salsa and cumin and pour over enchiladas; top with remaining cheese.

Bake, covered, for 30 minutes; remove cover and continue baking 15 minutes.

: Karen Helms Sublett

  • Use real crabmeat rather than imitation. If canned meat is used, the texture may be less firm. 

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