Shrimp and Crab Enchiladas

Main Courses > Mexican
Main Courses > Seafood/Fish

12 (12-nch) flour tortillas
1 pound medium shrimp - peeled and deveined
1 (6-oz) can crab meat, drained
8 oz Monterey jack cheese, shredded
1 (20-oz) can green enchilada sauce
1 (16-oz) package sour cream
1 bunch green onions, chopped

Preheat oven to 350 degrees F (175 degrees C). Lay tortillas on a flat surface. In the middle of each tortilla,
place cheese, crab, and shrimp (ration the ingredients so that each
tortilla will contain an equal amount of cheese, crab, and shrimp.
Make sure to set aside some cheese to sprinkle on top of the
tortillas). Roll the tortillas so that the seafood-cheese mixture is held securely
inside of the tortilla. Place rolled tortillas (enchiladas) side by side in a 9×13-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 at 350 degrees F (175 degrees C) for 30 minutes. Uncover the enchiladas and cook an additional 15 minutes. Serve hot,
garnished with sour cream and green onions. Makes 4 to 6 servings.