Crab & Shrimp Enchiladas
  • 6 oz Crab Meat
  • 1/2 lb Shrimp
  • 3 Celery
  • 1/4 cup Butter
  • 10 slices Jalapenos, More Or Less To Taste
  • 2 Garlic Cloves, Minced
  • 1 can Verde Enchilada Sauce
  • 2 cup Shredded Cheese - Mexican Blend
  • 6 -8 Corn Tortillas
  • Oil
  1. Oven Temperature: 350°F
  2. *Chop to desired size of crab & shrimp
  3. *Finely chop celery stalks & jalapenos
  4. *Melt butter with garlic on low-med heat
  5. *In small fry pan with oil on med heat, heat corn tortilla briefly then flip, once starts to bubble add to shallow dish with enchilada sauce and cover both sides with sauce
  6. *Fill with mixture and top with cheese; roll and place seam down in 13x9 pan which has bottom of pan with small layer of sauce
  7. *Top enchiladas with cheese and rest of sauce, then a bit more cheese
  8. *Bake for about 30 minutes, covered with foil; last 5 minutes without foil to melt cheese
  9. Recipe Tips
  10. *Variation is to use chopped chicken instead of crab and shrimp - also great with pepper jack cheese
"This was a fun night of experimental ingredients and turned into a favorite" ~ Chris & Judy