Green Chile Crab & Shrimp Enchiladas
Throw them a Mexican change-up with seafood enchiladas. Everyone loves crab and shrimp, so it’s an easy sell. And prep is painless with Jumbo Crab Sensations®. Serve it on Cinco de AnyMonth.
Menu Part
Ingredients
| 6 | Ounces | Jumbo Crab Sensations® (Item# 004630) |
| 4 | Each | Corn Tortillas |
| 1 | Cup | Colby Jack Cheese, Shredded |
| 1 1/2 | Cups | Green Chile Enchilada Sauce |
| 1/3 | Cup | Green Chiles, Canned, Chopped |
| 1/2 | Cup | Sour Cream |
| To | Taste | Salt & Pepper |
| Garnish: | ||
| As | Desired | Cilantro, Fresh |
| As | Desired | Lime Wedge |
Directions
- Preheat the oven to 350°F.
- Combine the Jumbo Crab Sensations®, ½ cup of the cheese, the green chiles, salt and pepper.
- Warm the enchilada sauce and dip the tortilla in the sauce to soften.
- Divide the mixture and the sour cream between the 4 tortillas and roll them.
- Place them seam side down in a bakeable dish. Pour the remainder of the enchilada sauce over the enchiladas and sprinkle with the other half of the cheese.
- Bake for approximately 20 minutes. Garnish with fresh chopped cilantro and lime.
