Shrimp & Crab Stuffed Enchiladas

I thought seafood enchiladas would be this super difficult dish to make...I was completely wrong.

This is one of the quicker meals I have experimented with lately and love how quick, tasty and delicious it is!

Ingredients:

• 12 ounce package of lump flaky crab meat
• 4 cups small precooked frozen shrimp
• 2 1/2 cup sour cream
• 1 cup salsa Verde
• 2 cups shredded taco cheese
• 1/2 cup shredded pepper jack cheese
• 1/2 cup chicken broth
• Red pepper flake/Pepper/Salt/Cumin
• 10-12 flour tortillas

Instructions:

Preheat oven to 375 degrees

The Sauce:

Put 1 1/4 cup of sour cream into a bowl, add in 1/2 cup of salsa Verde and 1/2 cup of chicken broth.  Whisk together, add salt, pepper cumin and red pepper flake to taste and set aside in the refrigerator.

The Stuffing:

Take the lump crab meat, thawed precooked shrimp, 1/2 cup of shredded taco cheese, 1/2 cup of salsa Verde, 1-1/4 cup of sour cream and mix well in a bowl.  Season with salt, pepper cumin and red pepper flake to taste and set aside.

The Assembly:

Grab your 9x13 pan and sauce it up.  Be sure to add just enough to evenly coat the bottom.

From there take a tortilla, spoon a decent amount into the middle and fold each side and place seam side down in the pan.  Continue until the pan is filled, then spoon more sauce on top and sprinkle the pepper jack cheese and taco cheese on top.

I ended up having enough filling for approximately 12 enchiladas (two separate baking dishes) and had some extra to spoon over the top.

I popped it in the oven, uncovered for approximately 35-40 minutes (depending on how hot or cool your oven is) or until the cheese is melted and bubbly.

Sprinkle with a little cilantro, plate and serve...viola!

This is one of the easier dishes to make since everything is already cooked and just needs to be assembled and warmed through.  This is great for any weeknight dish and while it is SO delicious straight out of the oven, it tastes even better the next day!  Enjoy!