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SHRIMP & CRAB ENCHILADAS
Active Time : 20 minutes Total Time : 65 minutes Serves : 8 servingsINGREDIENTS
- 1 8 ounce package cream cheese softened
- 1/2 cup sour cream
- 1 16 ounce jar salsa verde divided
- 1 tablespoon ground cumin divided
- 1 teaspoon salt
- 1 12 ounce package frozen 61-70 count peeled & deveined tail-on cooked shrimp thawed, tails removed
- 1 8 ounce package salad style imitation crab meat broken apart
- 3 cups shredded Monterey Jack cheese divided
- 1 10 count package 8-inch soft taco style flour tortillas
DIRECTIONS
In large bowl, combine cream cheese, sour cream, ½ cup salsa, 1½ teaspoons cumin and salt; stir until well mixed.
Stir in shrimp, crab and 1½ cups Monterey jack cheese. Divide shrimp mixture among tortillas.
Roll up tortillas and place in a 13x9-inch baking dish that has been sprayed with no-stick cooking spray.
In small bowl combine remaining salsa and cumin; pour over enchiladas. Top with remaining cheese.
Bake, covered, in a preheated 350°F oven for 30 minutes. Remove cover and continue baking 15 minutes.