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  • 2 cups (8 oz.) Sargento Pepper Jack Shredded Cheese, divided
  • 8 oz. chopped, cooked shrimp or shredded imitation crabmeat
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 2 cans (10 oz. each) mild enchilada sauce, divided
  • 8 (7-inch) flour tortillas
  • Sour cream or light sour cream (optional)
  • Diced avocado (optional)


  • Combine 1-1/2 cups cheese, shrimp, cilantro, green onions and 1/2 cup enchilada sauce in a medium bowl.
  • Spoon a heaping 1/3 cup cheese mixture down center of each tortilla.
  • Roll up.
  • Spread remainder of first can of enchilada sauce in bottom of greased 13x9-inch baking dish. Arrange enchiladas, seam-side down, over sauce. Spoon second can of enchilada sauce over enchiladas.
  • Cover and bake in preheated 400°F oven 20 minutes or until enchiladas are heated through. Uncover; sprinkle with remaining cheese.
  • Return to oven.
  • Bake 3 minutes or until cheese is melted. Serve with sour cream and avocado, if desired.

Categories: Mexican 

Author Credit: Sargento

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