Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.

Shrimp and Crab Enchiladas

(12 inch) flour tortillas

Monterey Jack cheese, shredded

(6 ounce) can crab meat, drained

cooked medium shrimp, shelled and deveined

(20 ounce) can green enchilada sauce

sour cream

green onions, chopped

Preheat oven to 350 degrees F (175 degrees C).


Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.


Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.


Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.


Muy delicioso!  Whenever we serve this, our friends ask for the recipe.  We modified it a bit by increasing the following;  16 ounces of cheese, 3 cans of crab meat, 1 1/2 lbs. of shrimp, and adding: 1/2 can green chiles, 1 small can chopped black olives.  We mix the 1/2 of the cheese along with the crab, shrimp, chiles and olives for the filling.  Wonderful tasting!!

I added bay scallops to the seafood &amp; I did saute them all in olive oil w/ garlic &amp; onions as suggested by many reviewers. I also added a tsp. of cumin to the seafood mix &amp; loved the flavor it added...I think next time I might add another teaspoon. The green enchilada sauce MADE this recipe...I can't imagine it w/ red. After baking the second time, I topped the enchiladas off w/ a bit of mexican blend cheeses &amp; stuck it under the broiler for a few minutes to add visual appeal. Then I topped each enchilada w/ a tbp sized dollop of sour cream (they really don't need any more than that) &amp; sprinkled them w/ fresh, chopped cilantro. These were really, really good but I think white corn tortillas would make a better wrap for them. They'd hold up better to cooking under the sauce. Served them w/ watermelon margaritas, a southwestern blend of mixed veggies (corn, black beans, onions, poblanos etc), chips &amp; hot sauce &amp; sopapillas for dessert. Fantastic dinner...thanks Lisa!

This was an excellent dish.  I used 8 oz. imitation crabmeat and 4 oz. baby shrimp.  I mixed in a little fat free sour cream, a diced tomato and some of the green onions as well as a jack/cheddar mexican cheese mix and it tasted wonderful.  One of the easiest dishes and it got rave reviews!!! I will make it again and again.  Thank you Lisa!

This was delicious.  Followed previous advice and chopped the shrimp and added cream cheese. I also used two cans of enchilada sauce. I put a small amount on the bottom of the pan which helped keep the enchiladas from sticking and I poured a spoonful over the crab/shrimp mixture before rolling. The results were wonderful.
 FYI: The mixture nicely filled ten flour tortillas, had I used all twelve they would not have fit in the suggested pan.

This was pretty good but not great.  I can of crabmeat is definitely not enough.  I hate to say it but I think using the fake crabmeat would work better because it is in large pieces.  I couldn't find green enchilada sauce and used red.  I also mixed in the green onions w/the shrimp, crab and cheese.  My fiance is not a seafood fan but I am.  He said this was a little below average.

these were so awesome!! I can't believe how good these tasted with such a simple recipe. The end result was a little mushy though, I think next time I'll add the enchilada sauce a little later, probably after baking the enchiladas for ten or fifteen minutes first and making the outsides a little crispy so that they wont soak in as much of the sauce. Other than that, these were great and I will definately make them again!

Very big hit!  Saute the shrimp with olive oil, garlic and onions first to give them more flavor, medium green enchilada sauce was a little mild, might use hot next time.

This was fantastic, and so easy to make.  The hardest part was finding the green chili sauce.  But it was well worth the hunt!  I added sauteed onion, garlic, chopped green and red peppers to the shrimp and crab mix.  I can't wait to make it again.

As recommended, I doubled the crab.  Definitely a good move.

We really enjoyed this recipe.  I could not find the green enchilada sauce so had to use red but it was still delicious.

This was a good recipe.  I chopped the shrimp into small pieces (i didn't use as much as was called for), and I used extra crab.  I sauteed them in olive oil with a little seasoning, then mixed the crab and shrimp with a little cream cheese.  I also used white corn tortillas to eliminate the soggy issue others had by using the flour ones.  I layered the mixture on top of each tortilla and added the cheese, and rolled as per the directions.  I also poured a little sauce on the bottom of the dish, so they wouldn't stick.  I didn't want my enchiladas to be 'swimming' in the sauce, so I poured just enough to cover them.  Covered and baked them as per instructed.  With these changes, they came out superb!!  I will definetly make these again.  Thank you for the recipe.

I thought this recipe was very good.  I had a hard time finding the green enchilada sauce, but the results were worth the search.  Even my 5-year old picky daughter enjoyed this.  Will definitely make again.  I used the imitation crab and precooked shrimp and will do so again.

These were pretty good. I added a bit of cream cheese, green chilies, and garlic to the filling which added a lot of flavor. The only problem I found with this recipe is that the green enchilada sauce seemed to overpower the delicate crab flavor. I might try this again but I'll add less of the green enchilada sauce and maybe add some half and half.

I have made this three times and have gotten rave reviews each time. I also have tweaked it each time, trying to get it close to the seafood norte enchiladas at a local restaurant. I used fake crab each time, along with the shrimp, plus I mixed a little green sauce in with the seafood, lite sour cream, green onion, and cheese. I don't care for spicy food, so I mixed alfredo sauce in with the sour cream to make it creamier. I know - I am cross-culturing foods, plus creating "heart attack on a plate", but what can I say? I covered the enchiladas with cheese and some extra alfredo sauce in the bottom of the pan for moisture while baking. I heated the rest of the green sauce on the stove and put it on the table so people could add to their own taste after serving. I also served with shredded lettuce on top. I like the idea of adding cooked rice to the seafood mixture &amp; will try that the next time I make this recipe. It's a keeper!

Success!!! Change ups, replaced canned crab with "sea legs", chopped the shrimp and added a can of diced green chilis.  Here we go... Mixed chopped sealegs, chopped shrimp, a few green onions(chopped), some of the cheese and 1/2 can of the chilis. Divide onto tortilas. Put into greased pan. Mix enchilada sauce, 1 C sour cream and remaining chilis and pour over. Bake covered 30 -40min. Remove foil, sprinkle remaining cheese on and bake another 15-25 min until cheese is nicely browned. Worked out great.

Excellent! I asdded green chilies to each tortilla and used green (medium) taco sauce instead of enchilada sauce on top. Black beans on the side and fresh crab helps too! This is a fine resteraunt quality meal.

Delicious, and even better in leftovers!  I used two cans of sauce--one under the tortillas and one over--and mixed the scallions with the shrimp.  I also mixed in a (drained) can of RoTel, and sprinkled cheese lightly over the filling.

I also used the imitation crab meat and fresh shrimp.  When my husband first heard what was for dinner, he turned his nose up but once he tried them he loved them.  In fact, he stole some off of my plate.  Would make again.

Made these tonight for hubby and I. I used an imitation crab and shrimp mix, along with bigger shrimp that were frozen. I just sauteed those up in some olive oil before putting in the enchilada. I pretty much followed the recipe to a T regarding the ingredients, but I just didn't pay attention to the quantity of meat or cheese...I just added what seemed reasonable for each enchilada. Also, since so many people complained of them being soggy, I drastically reduced the amount of enchilada sauce that was used. Finally, I baked these in a Pyrex dish, uncovered, for about 30 minutes. They were perfect. Halfway through cooking I added some more cheese, scallions and a little cajun seasoning to the tops of them. We took them out and they were yummy. I also served this with sour cream, avocados and the Mexican Rice III recipe from this website. The only thing missing was a pitcher of sangria! Will definitely make again but will try canned crab as opposed to the imitation.

Made it exactly as the recipes says the first time- not alot of taste. Second time, I increased crab meat to 12 oz., added a small can of green chilies, and 2 tsp of Old Bay seasoning. Also used pepper jack cheese for more heat!

My whole family loved these!  I used our  left over king crab and Lg. shrimp, which I cut in fourths, so the seafood was as good as it can get.  I did add a 4 oz. can of green chiles to the seafood, and also added some sour cream to the green enchilada sauce.   I served with a cilantro/jalanpeno rice, delicious!

This was great (and so easy)! I cut the recipe in half and it was plenty for two people. We order seafood enchiladas in Mexican Restaurants and this was one of the best we've ever had! Highly recommend

Excellent recipe!! I did alter it a little however, I omitted the crab, and used 24 ozs of shrimp then roughly diced them. I also used Colby-Monterey Jack Marbled cheese shredded. We will make this one a regular!

Liked this a lot.  I used a lime green enchilada sauce which was nice cause it added a slight citrus flavor that complimented the shrimp and crab.  I did add a bit more sauce to make sure it was not dry.  Clean and simple flavors.  Was a bit surprised that with few ingredients how good it was.  Thanks for the recipe.

If you like suggestions, I made mine generously stuffed with 2-6oz cans crab, 1.5 lbs shrimp, 8 oz monterey jack, 4 oz jalepeno jack and 4 oz cream cheeses (mmmmm, cheese). It made 7-12inch enchilladas. They were....awesome.

I also coated each tortilla with lite cream cheese. I only got 10 8" tortillas out of this recipe, but that was plenty for a dinner for four.  Very tasty! As another suggested, I cut the shrimp into pieces.

another way to make a similar dish:

mix a ratio of cooked, large-chopped shrimp and crab (real or fake, i used a pack of the surimi stuff) that you like. add a dollop of low-fat sour cream and a touch of half-n-half (again whatever fat level you like, it will work.) now saute onions, garlic, dash of cayenne powder, and FIRE-ROASTED TOMATILLOS (i used fresh, canned will work. these add a wonderful citrusy acidity that is PERFECT with the sweet and rich seafood. THE secret ingredient here) till soft, add this to the seafood. stir in some grated monterey jack or your favorite mexican melting cheese. have chopped fresh cilantro and fresh lime juice (cut a lime in half and twist a spoon in there like citrus juicer, or just squeeze with your hand.) add these to both the filling and sauce to taste.

okay, the filling is done. now take some corn tortillas and toast them in a hot dry pan, one by one, till fragrant and a little colored (you could skip the toasting, but it's worth it!)
mix a canned verde (green, it must be green! the flavor is different than red, and goes with the seafood and tomatillos) enchilada sauce with some sour cream and hot sauce to taste with a whisk.  pour some sauce in your baking dish. add layers of sauce/stuffed tortillas till you run out, ending with sauce and a sprinkle of cheese. bake 40+ minutes till you see bubbles and melted cheese throughout.  yum. (yeah, i'd post my own "creamy verde seafood enchilada" but i don't measure things, so it's a pain to 

Um, YUMMY!  Living in Alaska we were so excited to use our crab meat.  My boyfriend is fond of Tex-Mex and well, it was a hit!  We made it just as listed and it was good!  Would make again -- but leaving out the green enchilada sauce -- just wasn't our favorite!

A word of warning: DON'T buy mole verde sauce instead of green enchilada sauce. My know-it-all fiance assured me it was the same thing but I cannot imagine that it is. The mole verde looked, smelled and tasted disgusting, so I had to leave it out of the recipe. The enchiladas were a little dry as a result, but they still tasted good. I would make them again but next time will NOT be taking a "certain someone's" advice!!

Used a combo of fresh and canned crab; mixed up with 4 oz. of cream cheese (softened), sour cream and the onions.  Used pepper jack cheese, and served with additional sour cream.  My brother and brother-in-law were euphoric!  Lots of praise! My husband said they were kind of fishy, hence the 4 stars only.   Will try using all fresh crab next time.  Doubled the sauce and the cheese on top of the enchiladas as others suggested.  Thanks for sharing the recipe; will make again.

I started with 2 tbs. butter and sauteed the shrimp and claw meat, then removed from heat and added the cheese.  I used pepper jack cheese...definitely needed the kick. For the sauce, I used a can of green ench. sauce, 1 c. fat free 1/2 &amp; 1/2, 1/4c. fat free sour cream, and 2 tbs. butter.....this is AWSOME.  Next time I am going to add chopped lobster meat.

My husband, son and I liked this recipe very much.  I will definitely use this recipe again. I added leftover Indian Style basmati rice to the inside of the rolled tortilla. I used only shrimp, since that was what I had in the house.  I precooked the shrimp with onions, garlic &amp; lemon juice.  I cut up the shrimps in medium chunks to help in the rolling up of the tortilla.  Being lactose intolerant I put mozzorella cheese on top of the tortillas, during the last 5 minutes of baking, so everyone knew which had the cheese and which didn't.

These are the best enchiladas I've ever had.  I made it just as written except that I put tomatoes in with the enchiladas.

I took advice from some of the others reviews and sauteed the shrimp and crab in olive oil, garlic and onions to add flavor and these turned out delicious.

These were so delicious.  My husband loved them too.  I would, however, recommend covering for fist half of baking to avoid tortillas &amp; cheese from getting too hard on top.

Simple and quick to make, always a hit with the family.  We do use imitation crab in place of the canned crab meat.

My husband and I really enjoyed this. It's perfect for a night when you don't have alot of time. Very quick, easy, and yummy.

I added shredded monterey jack cheese to the filling and the enchiladas were still a little bland.  I don't think I'll make these again.

This was quite good.  I incorporated suggestions from many of the other reviewers.  I sauted uncooked shrimp with a generous amount of garlic and a couple of leeks.  I added about a 1/4 cup of cream cheese and some pepper to the mixture.  I put a bit of the sauce in the pan first to prevent sticking (although it did still stick somewhat).  For the last 15 minutes of baking I also threw some shredded cheddar on top and then broiled for a minute or so at the end.  The biggest change was that I could only find red enchilada sauce and it was still good but I can see that the green sauce may be the key.  I also generously filled 6 large flour tortillas and it filled my 9X13 ceramic dish nicely.  I found that with the amount of crab in this recipe I got a nice crab flavour and didn't need more.  I also used the amount of sauce listed and it was fine...not too soggy.  Found I didn't need near the amounts of sour cream or green onions listed.  Thanks for the recipe and all the other suggestions too!

my husband loved them,however, my kids did not. I'll make it again, but only for me and my husband.

Great recipe! My family loves it! We added avocado and a mixture of sour cream and mango salsa to the inside. Tastes delicious!

This recipe is delicious.  I made it for my husband and I for dinner last night and it was a big hit. Thanks for the recipe.

I used fresh crab and added some garlic powder, cream cheese, and green chilies to the enchilada mixture.  My family LOVED this recipe.  We think it turned out better then the ones we have had in the restraunt!  Thanks for sharing a great recipe.

I have a very  VERY picky 5 yr old little girl and she loved this...so yes I will make this again.  yummy!

Soooo tasty, but I did make a few alterations...I have a teen son who has a spice fixation. I added a can of chopped green chilies, a little sour cream and the scallions to the shrimp and crab. I also used imitation crab. I had a hard time finding the green enchilada sauce, but after an afternoon of searching I did find it. I'm glad I did because it is light enough in flavor to not cover the flavors of the seafood, I definitely think the red version would have taken away from the dish. And, you do need to spread a little sauce on the bottom of the baking dish to keep the enchiladas from sticking.
This is getting added to my recipe rotation!! Very easy to make and so good!

I added the following items to the original recipe: 1 can of crab meat, 2.25 oz of black olives, 2 cloves of garlic, 2 jalapenos, 1 more 8 oz bag of cheese, sour cream, cilantro and 1 avocado. I also used white corn tortillas and briefly sautéed each of them in a pat of butter so they don’t tear when you roll them. 

I mixed all of the following in a large mixing bowl:
-	2 (6 ounce) can crab meat, drained very well
-	1lb shrimp, shelled deveined and cut into thirds
-	2.25 oz can of black olives
-	3.5 oz can of green chilies
-	1 bunch of green onions, chopped
-	5 oz of the green enchilada sauce
-	2 full tbsp of sour cream
-	Dash of salt
-	2 garlic cloves, minced
-	2 jalapenos, seeded and minced
I put 2 teaspoons of the above mixture and a handful of cheese in each tortilla. (I ended up using 1 of the bags of cheese during this step)
I fit all this into a 14.75 x 10.5 pan (bigger than recommended) and was able to fit 10 enchiladas total. I then spread the remaining 15 oz of enchilada sauce and 2nd bag of cheese on top.

After cooking, I topped the cooked enchiladas off with finely chopped fresh cilantro and cold, diced avocado. I served with Mexican rice and black beans.

These were so easy.  I used imitation crab instead of real crab.  I didn't measure the cheese, but used a lot of it.  I will make these again, but add more stuff to the filling.

The enchiladas were not my favorite... but they werent bad... just needed more flavor

I used only shrimp and it was delicious. Definitely use the green sauce. My company loved it!

These are wonderful!  I added cream cheese to the filling as suggested and reversed the ratio of shrimp to crab, using lump precooked frozen imitation crab meat, chopping it my processor and it was great!  Everyone raved.  So easy.  Will make again...

These were great! I read the recommendations from other reviews and mixed cream cheese with Rotel (drained) and green chillies (drained) and added it in the tortillas.  Helped a ton with flavor.  Next time I think I will try corn tortillas.  The flour tortillas turned out very doughy. Served with Salad of Lettuce, Tomato, Corn (drained), black beans (drained) with Salsa as the dressing.

Yum!  My husband and I both loved these.  The green enchilada sauce is really good with the seafood.  I had leftover meat because it did not all fit into the tortillas.  I was only able to fit 7-8 in the pan.  Very good, thanks for sharing!  Update: I used two cans of crab so the seafood mixture was more even.  I liked that better.  This time all the meat got used in eight full enchiladas, soft taco size.

Excellent! I modified the recipe a bit, however, adding cream cheese and diced green chilies to the filling and topping with a creamy sauce made with cream of chicken, a bit of milk, sour cream, cheese, and salsa verde. Would also work well with shredded chicken!

I have made this recipe many times and love it because it doesn't have a million ingredients and it does not dirty up a ton of dishes. That being said, it is also really really good. i have made it using spinach and mushroom instead of seafood.  Also, buy a quality canned green sauce. I have had luck with La Victoria. Some brands a too salty.

WOW!! I made a mistake and thought I was reviewing this enchilada recipe but it was one of the other seafood enchilada recipes.  This one is the one I made and eveyone went crazy over.  The green chili sauce made it great.

My family loves this recipe!  It's easy to make &amp; you can add your own touches too.  I often substitute the shrimp &amp; crab for chicken, beef, beans, etc!  I like it because it's more of a main dish- rather than a casserole.  It makes a nice presentation &amp; looks harder than it really is.  Family &amp; friends will be impressed!

This was very good!  My kids even loved it!  I am not sure about the crab meat I chose...next time I will spend more on the crab I think.

Great!  My kids love shrimp, so they ate it pretty well (they're very picky).  We loved it!  I served it with rice &amp; beans &amp; lots of lettuce and fresh salsa on the side - a must try!

This is simple and delicious to make. The only change I made is to use imitation crab instead of canned crab. I use the recipe for Tomatillo Salsa Verde on this site instead of green enchilada sauce.

This was SO easy, especially if you buy pre-cooked shrimp. 
This also is low fat if you use low fat 
sour cream and low fat cheese. I served this
with Spanish rice and a garden salad and it was fantastic!

This was the best thing i've ever tasted, lol! My family thought it was really good too. I wouldnt make it on a regular basis, because it is on the expensive side, but it's a great treat when you've got the money!!!

Followed HURRICANEJEDI's comments and they turned out great.  I could only fit 9 8" tortillas in the dish, but still had tons of leftovers.  Will probably make a 1/2 recipe next time since I made it for two people!  Thanks for the easy recipe!

my family loved them I changed the recipe a little bit I used imitation crab 1 lb. instead of the canned crab also cut some scallions into the mix and a half a cup of sour cream to moisten it.every one raved about them, even the kids.thanks for the recipe.

Love this.  We have had it at least 3 times and will have it again

not as hard as i thought, my whole family loved it

LOVE, LOVE, LOVE THIS RECIPE! I have been making this for my family for years and it gets wiped out every time. I follow the recipe as is but I like to add extra sauce.

It was very good. I could see how you would like to spruce it up. It is hard for me to eat seafood the following day so I would make sure I have a big crowd or make less.

I add some green chiles (hatch) in with the crab and shrimp but other then that use the recipe as is. It is terrific! One of my family's favorites!

My family liked this alot.  I followed the directions exactly except I bought uncooked shrimp and had to cook them first...I sauteed them in butter and a little garlic to cook them.  I added 3 ounces of cream cheese to the seafood and then followed the recipe.  It was delicious.  Green enchilada sauce was hard to find but I think it was worth it because I think red would have been too strong with the seafood. Great recipe, will definitely make again.

These were good! Like other reviewers though, I could not find green enchilada sauce so I had to use red. I also used corn tortillas (like the taste better and much fewer calories). I used the artificial crab meat that you buy in the seafood dept.

Overall very good, but I will make again with the green sauce (I'll try an authentic mexican grocery store) and review again. I think these will make the regular rotation!

I thought these were delicious.... but I do have some criticisms: it was a bit too "fishy" smelling (could be the kind of shrimp I used) and definitely needs double the amount of crab.

My husband loved this, but I was not a huge fan.  I may try it again with imitation crab meat or fresh crab meat.

I used the small frozen salad shrimp, which made this very easy to make.  My husband and I both LOVED IT.

This was good and easy.  I sauteed the shrimp with a leek in olive oil.  I only had room and filling for 8 nice size enchiladas and I made 1/2 with corn tortillas and the other 1/2 with flour tortillas.  I preferred the flavor of the corn.  I also used salsa verde from Trader Joe's and it gave the dish a nice flavor.  I will make this again.

Made these with corn tortillas as a casserole (did not roll) and they were WONDERFUL!  Thanks for the great recipe!

Very soggy, taste was okay but I couldn't really enjoy because of the awful texture.

AWESOME!!!  This came out sooo good, and was so easy to make.  Thanks for a great recipe!

This was a very easy, delicious recipe. Everyone enjoyed it!! I put more crab meat in than what it called for &amp; it was rich &amp; filling!! We will make this one again!

I made this for dinner last night and it really was not that good. I took some suggestions of other reviewers but it really just ended up as a mush with strange taste. We ended up just picking the shrimp out and eating them.

I did not care for this recipe. It has NO FLAVOR what so ever. I needs A LOT of tweeking that it would be much better to make up another recipe. The flour tortillas turn into mush. The green enchilada sauce needs more flavor. If you, like I , LOVE shrimp, don't waste them on this recipe. Instead try the Fish Tacos on this recipe but sub with shrimp, IT's delicioso!

WOW! these were sooo good! We loved this recipe and I'm actually making it again tonite! ;)  I added some chopped jalepenos for some kick and I read some of the reviews and added some Alfredo sauce.  It really  made it more creamier!  Also this time around I'm adding an extra can of crab and diced green chilis.  YUMO! can't wait to eat it again tonite! ********** Also - i used an extra can of green enchilada sauce on the bottom of the pan so it wouldn't stick********  It's a great recipe to add whatever your pallate craves

A little too heavy, but good taste, appearance.

Followed some of the other suggestions and sauted the seafood and added cream cheese. I also added some choped red peppers. One of my favs!

These were excellent! I used whole wheat tortillas and added some spinach with the shrimp and crab. Will make again!

Absolutely fantastic!  Next time I think I'll use a mix of Mexican shredded cheeses instead of just Monterey Jack.

i made this with "Best Spanish Rice" on this site. It I did saute this garlic, onion, and vegetable oil. I added Ground Red Pepper, Paprika, and Chili Powder to the mixture, about a teaspoon of each. I made 6 Big enciliadas, but man were they soupy... the flavor was good but next time i will cut the sauce at least in half, maybe more. And ill use more cheese, 8oz wasnt enough for me. But its a good recipe and tasted good.

Delicious!  My son has a catering business and we made these for his luncheon.  Everyone thought they were great!  Thanks.

Fabulous!  I loved it so much that I had to make it a second time in the same week!  I DID double the cheese.

Holy wowza!!! This was sooooo delsih! As long as you can get past the appearance (my enchiladas were no where NEAR as photogenic as Traci's Kitchen's photo...), you'll be in for a REAL treat. :) My hubs was on the fence, but he's not much of an enchilada fan anyways. I really think the quality of green sauce you use makes a HUGE difference here. I used slightly less than what was needed for halving this recipe - an 8 oz. pouch of Rick Bayless's green enchilada sauce (it's a little pricy but so worth it!). I used an entire can of lump crabmeat and am glad I did. I strongly suggest doubling the amount of crab if you make all twelve enchiladas. One final change I made was to smear a scant amount of sauce on the bottom of my baking dish and on each tortilla before rolling up. With the suggested garnishes (a must, IMHO), these were perfecto! Mexican rice and margaritas rounded out this insanely easy meal. Thanks SO much for sharing your fantastic recipe, ChristyJ! :-)

I used imitation crab and small bay shrimp to keep costs down, and it was okay, but I'm sure real crab would have been better. The one thing I really didn't care for was that the flour tortillas got a bit soggy the first night, and much too soggy the second night. If I make again I'll keep the filling for the second night separate and just assemble and bake when we're ready to eat. Probably, though, I'll just try it again with large corn tortillas. I took some reviewers' advice and added cumin and cilantro, which I thought was a great addition.

try adding some cream cheese to the filling.  MMMMMM

Skimpily filled tortillas with no flavor.  Was expecting much more for the cost.  Will not make again.

These tasted alright, but something is missing from this recipe.

This was a very good recipe. I scaled this down for 6 people. I added a small can diced green chiles inside the tortillas, added more cheese (full block for 6 tortillas),sauteed shrimp in garlic and butter first and added a whole bottle of green enchilada sauce (for 6 people, I was supposed to use 1/2 bottle). Thanks to those who added their suggestions in their reviews-it helped a lot!

This was a very "elegant" looking dish that would impress your guests.

Husband called them better than restaurant. I followed the receipe, however, I added chopped spinach. I did saute onion, garlic, and the shrimp used cumin and chili powder then added hot mixture to the crab.

These were excellent but the enchilada sauce I bought was way too hot for me to eat. Hubby managed but I just couldn't so I had to brush it off. But the enchilada itself filled with seafood was delicious and I will be repeating these often regardless of the too-hot sauce.

shrimp and crab enchiladas

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 12

Cost: $3.26 /serving

Author : CHRISTYJ

Ingredients

Instructions

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