Shrimp And Crab Enchiladas Recipe
Shrimp And Crab Enchiladas is an amazingly delicious version of seafood. An easy to prepare recipe, Shrimp And Crab Enchiladas is a dish that you will surely love to talk about with us.
Ingredients
| Green onions | 3 Small, chopped | |
| Mushrooms | 8 Ounce, sliced | |
| Butter | 3 Tablespoon | |
| 8 ounces cooked shrimp, chopped | ||
| 1 pound fresh lump crab meat | ||
| Colby cheese | 8 Ounce, shredded | |
| Pepper jack cheese | 8 Ounce, shredded | |
| Flour tortillas | 12 | |
| Butter | 1/4 Cup (16 tbs), melted | |
| Heavy cream | 2 Cup (16 tbs) | |
| Sour cream | 2 Cup (16 tbs) | |
| Parsley, salt, pepper and garlic to taste | ||
Directions
Saute the green onions and mushrooms in the 3 tablespoons butter in a large skillet over medium-low heat for about 5 minutes.
Remove from heat.
Stir in the shrimp and crab meat.
Set aside 1/2 cup of the Colby cheese.
Stir the remaining Colby cheese and the pepper Jack cheese into the shrimp mixture.
Season with salt, pepper and garlic.
Place a large spoonful of the shrimp mixture in the center of each tortilla.
Roll the tortillas to enclose the filling.
Arrange the rolled tortillas (enchiladas) in a 9x13 inch baking dish.
Preheat the oven to 350 degrees.
Combine the 1/4 cup butter, heavy cream and sour cream in a saucepan over low heat.
Add parsley, salt, pepper and garlic; stir until well blended.
Drizzle the cream mixture over the enchiladas.
Sprinkle with the 1/2 cup shredded Colby cheese.
Bake at 350 degrees for 30 minutes.
Remove from heat.
Stir in the shrimp and crab meat.
Set aside 1/2 cup of the Colby cheese.
Stir the remaining Colby cheese and the pepper Jack cheese into the shrimp mixture.
Season with salt, pepper and garlic.
Place a large spoonful of the shrimp mixture in the center of each tortilla.
Roll the tortillas to enclose the filling.
Arrange the rolled tortillas (enchiladas) in a 9x13 inch baking dish.
Preheat the oven to 350 degrees.
Combine the 1/4 cup butter, heavy cream and sour cream in a saucepan over low heat.
Add parsley, salt, pepper and garlic; stir until well blended.
Drizzle the cream mixture over the enchiladas.
Sprinkle with the 1/2 cup shredded Colby cheese.
Bake at 350 degrees for 30 minutes.
Chef
