Heat oven to 350 degrees F (175 degrees C). Grease a a 13 x 9 x
2- inch baking pan. Set aside.
Lay tortillas on a flat working surface. In the middle of each tortilla
place an equal amount of cheese (using 2 cups), crab, and shrimp.
Fold the sides in and roll the tortilla to form an enchilada. Place
enchilada seam-side down in prepared baking pan. Repeat with remaining
tortillas. Pour green enchilada sauce over the enchiladas, covering
completely. Sprinkle with the remaining 1 cup cheese.
Cover with aluminum foil and bake for 30 minutes.
Uncover and cook
an additional 15 minutes.
Serve garnished with a dollop of sour cream, green onions, cilantro
and lime wedges.
Other Southwestern enchilada recipes you may like...