Step 1

Preheat oven to 350-degrees F.

Step 2

Preheat a 12" skillet over medium-high heat with butter and oil.

Step 3

Add onion, zucchini, and mushrooms to the skillet. Saute until the onions are translucent and the vegetables are tender, about 8 to 10 minutes.

Step 4

Add spinach to the skillet and stir until wilted, about 3 minutes.

Step 5

Add shrimp, scallops, and crab to the skillet.  Saute until the shrimp just start to turn pink, about 3 to 5 minutes.

Step 6

Stir in sour cream, 1 cup of the enchilada sauce, salt, pepper, and cumin.

Step 7

For each tortilla, spread ½ cup of seafood mixture in the center then sprinkle 1 tablespoon of queso fresco, and 1 tablespoon jack cheese.

Step 8

Roll each tortilla, leaving the ends open. Place each enchilada seam side down into a greased 13 x 9-inch casserole dish.

Step 9

Spread any remaining filling and enchilada sauce over the enchiladas, then sprinkle with the remaining jack cheese.

Step 10

Cover the enchiladas with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 more minutes, or until heated through and bubbly.