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Seafood: Shrimp-Crab Enchiladas

Source of Recipe

My own


List of Ingredients

-1/2 lb. sliced mushrooms
-2 tbsp. butter
-1/2 c. sliced green onion
-1 jar mild enchilada sauce (PACE)
-3 oz. cream cheese
-1/4 tsp. ground cumin
-1/4 tsp. crushed oregano leaves
-1/2 lb. cooked baby shrimp
-1/2 lb. imitation crab meat
-8 flour or corn tortillas
-1 1/2 c. shredded Monterey Jack cheese



Recipe

-Saute the mushrooms in butter.

-Turn to low heat and add green onions, 1/4 cup of enchilada sauce, cream cheese, cumin, oregano, shrimp and crab meat.

-Stir until cream cheese melts.

-Stir in 1/2 cup of the Jack cheese.

-Remove from heat.

-Spoon 1/4 to 1/3 cup of shrimp-crab mixture over flour tortilla.

-Roll up.

-Place seam side down in very lightly greased 13x9 inch baking dish.

-Pour remaining enchilada sauce over enchiladas.

-Sprinkle with remaining 1 cup Jack cheese.

-Bake at 350 degrees, uncovered for 20 minutes.

-Makes 8 servings.