Ok I have to say I was looking for a starter recipe. And this one just happend to be the closest thing to what I was looking for. This is how I tweaked it. I mixed the garlic, and green onion with a package of cram cheese. I also added diced green chilis. I stacked it on the tortilla in this order. Fresh baby spinach leaves, shredded crabmeat, cream cheese mixture, shrimp, sliced black olives, shreded cheese. I got 8 out of this then for the sauce I used one large can of enchilada sauce with more green chilis 2 cups sour cream, and any leftover, cream cheese, meat and olives I have left over. and spoon over enchiladas, sprinkle with shredded cheese and bake. After it comes out the oven I top with avacado. And vwalla!!! A great dinner. Served with salad and fresh melon. UPDATE- I typed seafood enchilada into google search engine looking for a recipe as my hubby asked for them for his bday dinner. I went to pictures and clicked the one that looked the yummiest. I read through the recipe and it sounded similar to ones I had done in the past. I read all the reviews and decided to mark the first one as helpful, but when I did it kept wanting to me to type what the one reviewer had already wrote. It took about 3 minutes before I realised I was commenting on my own review. LOL HA HA HA. I reall had no idea. So i guess I really do like this recipe!!
These were great! The only change I would make next time is to use a spicier enchilada sauce. Other than that, yum, and I loved the avocado on top. Great recipe!
Excellent! They were better than the ones I remember from El Toritos'. I took a clue from Barb Gertz and cut to 4 enchiladas but kept the orginal recipe for the sauce to cover. I took a chance on the recipe due to the high sodium content. Thanks.
FANTASTIC! I put a little bit of cheese inside with the filling. Two thumbs up!
They were very good. But I didn't like the cilantro in them. Next time I will leave it out.
We loved these enchiladas, every easy to make. I cut the recipe down to make 4 enchiladas for the 2 of us. I made them using 2 6-ounce cans of crab meat and 1 6-ounce can of baby shrimp, this worked very well and made 4 large enchiladas. I did make the whole recipe for the sauce, we loved it. We had to 2 enchiladas left over, which I am looking forward to have for lunch tomarrow. Thank you for posting the recipe which I will be making again soon for guest.