Shrimp and Crab Enchiladas (Enchiladas de Camarón y Cangrejo)
These enchiladas are made with shrimp, crab meat and cheese, a delicious and simple recipe to serve a refined mexican seafood dish! We used here canned crab meat for ease and convenience...
Shrimp and Crab Enchiladas
Ingredients:
* 12 large flour tortillas
* 1/2 lb. grated cheddar cheese
* 1 6 oz. canned crab meat, drained
* 1 lb. cooked medium sized deveined shrimp,
* 2 cups salsa verde
* 1 cup sour cream
* 1 bunch of green onions, chopped
* 1 bunch fresh cilantro, washed and chopped
Preparation:
1) Pour the shrimp in a strainer with the crab meat and mix; shell the shrimp then leave everything there to drain for 5 minutes to make sure they everything is completely drained.
2) Pour the shrimp and crab meat in a bowl, mix in the chopped cilantro, green onions, half the grated cheese and half the sour cream. Preheat the oven to 325 °F; as simple as that, we are now ready to roll our enchiladas...
3) Put the tortillas down on a flat surface, at the center of each tortilla spoon some seafood mixture. Roll up the tortillas to make enchiladas. Arrange them in a baking pan.
4) Pour some salsa verde over the enchiladas, then sprinkle the remaining grated cheese over them.
5) Cover with foil and bake for 30 minutes in the oven. Remove foil then cook 15 minutes more.
Serve the enchiladas, placing them in each plate, then topping them with some sour cream then garnishing with green onions and some fresh cilantro.
