Shrimp and Crab Enchiladas

Fernando Wilchss
An extraordinary dish with a coastal and Mexican flair; shrimp and crab enchiladas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 12 flour tortillas
  • 250 grams Chihuahua cheese, grated
  • 180 grams canned crab meat, drained
  • 1/2 kilos medium-sized shrimp, cooked, peeled, and cleaned
  • 600 grams green salsa
  • 250 grams sour cream
  • 1 bunch green onion, chopped
Preparation
1h
0 mins
Low
  • Preheat the oven to 175°C.
  • Place the tortillas on a flat surface.
  • In the center of each tortilla, add equal amounts of cheese, crab, and shrimp.
  • Reserve cheese to sprinkle on top of the tortillas.
  • Roll them up to form the enchiladas.
  • Arrange them in a baking dish.
  • Pour the green sauce over the enchiladas, covering them completely.
  • Sprinkle the remaining cheese over the enchiladas.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the aluminum foil and cook for 15 more minutes.
  • Drizzle with cream and garnish with green onions at the time of serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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