Shrimp and Crab Enchiladas

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ingredients 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.) method 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 variation Use real crabmeat rather than imitation. If canned meat is used, the texture may be less firm.