Recipe by startnover
I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to!
Top Review by angel mama of 4
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!!
- 1 lb lump crabmeat or 1 lb chopped imitation crabmeat
- 1 1⁄2 cups defrosted baby shrimp or 2 (4 ounce) cans baby shrimp
- 2 minced garlic cloves
- 2⁄3 cup sliced green onion
- 2⁄3 cup green enchilada sauce
- 1⁄3 cup loosely packed chopped cilantro
- 1 1⁄2-2 cups green enchilada sauce
- 1 cup sour cream
- 1 1⁄2 cups Mexican blend cheese or 1 1⁄2 cups monterey jack cheese
- 1 (10 count) package flour tortillas
Directions See How It's Made
- Combine first 6 ingredients, mix well.
- Place about 1/2-2/3 c filling on tortilla and roll up.
- Place seam side down in 9 by 13 pan.
- Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
- Spoon sauce over enchiladas, and sprinkle with cheese.
- Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
- Garnish with sliced avocados.