Shrimp and Crab Enchiladas
Hello friend, welcome to Shrimps Recipe. Today we are going to make Shrimp and Crab Enchiladas.
These crab and shrimp enchiladas smothered in a luscious, creamy sauce are easy to make at home!
Recipe Summary for making Shrimp and Crab Enchiladas
- Preparation Time: 15 minutes
- cook: 45 minutes
- total: 1 hr
- Servings: 12
Ingredients for making Shrimp and Crab Enchiladas
- 12 (12 inch) flour tortillas
- 8 ounces Monterey Jack cheese, shredded
- 1 (6 ounce) can crab meat, drained
- 1 pound cooked medium shrimp, shelled and deveined
- 1 (20 ounce) can green enchilada sauce
- 1 (8 ounce) container sour cream
- 1 bunch green onions, chopped
Directions for making Shrimp and Crab Enchiladas
- 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 9×13 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.
Nutrition Information for Shrimp and Crab Enchiladas
- Servings Per Recipe: 12
- Calories: 570.8
- % Daily Value *
- protein: 26.8g 54 %
- carbohydrates: 65g 21 %
- dietary fiber: 4.9g 20 %
- sugars: 2.8g
- fat: 22.3g 34 %
- saturated fat: 10.1g 50 %
- cholesterol: 120.1mg 40 %
- vitamin a iu: 699.1IU 14 %
- niacin equivalents: 11.6mg 90 %
- vitamin b6: 0.2mg 12 %
- vitamin c: 9.5mg 16 %
- folate: 149.4mcg 37 %
- calcium: 371.8mg 37 %
- iron: 5.9mg 33 %
- magnesium: 63.3mg 23 %
- potassium: 505mg 14 %
- sodium: 995.8mg 40 %
- thiamin: 0.7mg 66 %
- calories from fat: 200.4
