Shrimp and Crab Enchiladas

215 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.” - by CHRISTYJ

Ingredients

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

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Metric US

Original recipe yields 12 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Nutrition

Amount Per Serving (12 total)

Calories
571 cal
29%

Fat
22.3 g
34%

Carbs
65 g
21%

Based on a 2,000 calorie diet

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Reviews (215)

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jam

Sep. 10, 2006

"Muy delicioso! Whenever we serve this, our friends ask for the recipe. We modified it a bit by increasing the following; 16 ounces of cheese, 3 cans of crab meat, 1 1/2 lbs. of shrimp, and adding: ..." See more1/2 can green chiles, 1 small can chopped black olives. We mix the 1/2 of the cheese along with the crab, shrimp, chiles and olives for the filling. Wonderful tasting!!"

IMVINTAGE

Sep. 3, 2006

"I added bay scallops to the seafood & I did saute them all in olive oil w/ garlic & onions as suggested by many reviewers. I also added a tsp. of cumin to the seafood mix & loved the flavor it added....." See more.I think next time I might add another teaspoon. The green enchilada sauce MADE this recipe...I can't imagine it w/ red. After baking the second time, I topped the enchiladas off w/ a bit of mexican blend cheeses & stuck it under the broiler for a few minutes to add visual appeal. Then I topped each enchilada w/ a tbp sized dollop of sour cream (they really don't need any more than that) & sprinkled them w/ fresh, chopped cilantro. These were really, really good but I think white corn tortillas would make a better wrap for them. They'd hold up better to cooking under the sauce. Served them w/ watermelon margaritas, a southwestern blend of mixed veggies (corn, black beans, onions, poblanos etc), chips & hot sauce & sopapillas for dessert. Fantastic dinner...thanks Lisa!"

JNFAGAN

Mar. 24, 2003

"This was an excellent dish. I used 8 oz. imitation crabmeat and 4 oz. baby shrimp. I mixed in a little fat free sour cream, a diced tomato and some of the green onions as well as a jack/cheddar mexi..." See morecan cheese mix and it tasted wonderful. One of the easiest dishes and it got rave reviews!!! I will make it again and again. Thank you Lisa!"

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