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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I came up with this after having some that were made in a deli at a grocery store. They were yummy and I figured I could reproduce them and I have. My family and friend request these often. Ingredients:
filling |
4-8oz pkgs cream cheese, room temperature |
1 pound small cooked shrimp (salad shrimp) |
1 pound imitation crab, chopped |
2 bunches of green onions, sliced |
1 cup (approx) sliced black olives |
other ingredients |
16 burrito size flour tortillas |
4 cans of enchilada sauce (about 11 oz cans, any variety, many to choose from) |
4 cups (approx) shredded cheese (i use a combination of medium cheddar and pepper jack) |
additional sliced green onions and black olives |
Directions:
1. Combine filling ingredients.
2. In a 9X13 glass or ceramic pan pour a thin layer of enchilada sauce.
3. Place about a half cup of filling in a tortilla. Roll up. Place seam side down into pan. Repeat. You can fit about 8 per pan. Makes 2 pans.
4. Cover enchiladas with sauce, making sure to completely cover all surfaces. Sprinkle with cheese, green onions, and black olives.
5. Bake at 350 for about 45 minutes, it will be slightly brown on top when done and be bubbly.
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