Creamy Deliciousness!

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Make Creamy Deliciousness!

Let's try something really easy to make that incorporates delicious flavors and textures with just a touch of TexMex influences! Succulent shrimp and crab enveloped in a delicious sour cream and cheese veloute and topped with a spicy green tomato sauce.

Shrimp and Crab Enchiladas

Serves 6

Ingredients

1/2 pound of medium shrimp; shelled, deveined and cooked

6 oz crabmeat, drained

1 dozen burrito size flour tortillas (8 inch)

2 cups pepper jack or Monterey jack cheese, shredded

16 oz sour cream

1 cup green onions/scallions, sliced

19 oz green chile sauce or green enchilada sauce

Preparation

Preheat oven to 350 degrees F.

In medium bowl, combine shrimp, crab, cheese, sour cream and green onion. (Reserve about 1/4 cup of cheese to sprinkle on top of the finished enchiladas). 

Lay tortillas on a flat surface. In the middle of each tortilla, evenly portion the shrimp and crab mixture. Roll the tortillas securely leaving ends open. Place rolled filled tortillas (enchiladas) side by side in a 9 x 13 inch baking pan. 

Pour green enchilada sauce to cover the enchiladas. Sprinkle the reserved cheese over the enchiladas. Cover and bake for 30 minutes. 

Uncover the enchiladas and cook an additional 15 minutes. 

Plating/Presentation

Garnish with green onions and serve with a chilled crisp salad or Spanish rice and re fried beans.  Make it more California or TexMex with your side dishes!

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