Shrimp and Crab Enchiladas


  • 1 dozen (12-inch) flour tortillas
  • 1 pound medium shrimp, peeled and deveined
  • 1 (6-ounce) can fancy crab meat, drained
  • 3 cups shredded Monterey Jack cheese (reserve 1 cup for topping)
  • 1 (20 ounce) can green enchilada sauce
  • 1 (16 ounce) container sour cream
  • 1/2 cup finely chopped green onions
  • 1/2 cup chopped fresh cilantro
  • Fresh lime wedges for accompaniment


  1. Heat oven to 350 degrees F (175 degrees C). Grease a a 13 x 9 x 2- inch baking pan. Set aside.
  2. 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.
  3. Cover with aluminum foil and bake for 30 minutes.
  4. Uncover and cook an additional 15 minutes.
  5. Serve garnished with a dollop of sour cream, green onions, cilantro and lime wedges.

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