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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to! Ingredients:
1 lb lump crabmeat or 1 lb chopped imitation crabmeat |
1 1/2 cups defrosted baby shrimp or 2 (4 ounce) cans baby shrimp |
2 minced garlic cloves |
2/3 cup sliced green onion |
2/3 cup green enchilada sauce |
1/3 cup loosely packed chopped cilantro |
1 1/2-2 cups green enchilada sauce |
1 cup sour cream |
1 1/2 cups mexican blend cheese or 1 1/2 cups monterey jack cheese |
1 (10 count) package flour tortillas |
Directions:
1. Combine first 6 ingredients, mix well.
2. Place about 1/2-2/3 c filling on tortilla and roll up.
3. Place seam side down in 9 by 13 pan.
4. Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
5. Spoon sauce over enchiladas, and sprinkle with cheese.
6. Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
7. Garnish with sliced avocados.
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