Yield: 6

Adapted from: All Recipes

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.
Prep: 15 Cook: 45

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

Preheat oven to 350°F.

Heat the tortillas in the microwave or a dry pan to soften them.

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 9×13 inch baking pan.

Pour green enchilada sauce over all the enchiladas, the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.

Bake for 30 minutes in the preheated oven until cheese is browned. 

Top enchiladas with sour cream and green onions to serve.