More Great Recipes: Mexican

Enchiladas Cancun

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Member since 2006

Serves | Prep Time | Cook Time


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.

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