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Fernando Wilchss
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Recipe of Enchiladas de Camarón y Crab
Recipe

Enchiladas de Camarón y Crab

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An extraordinary dish with a coastal and Mexican air; Shrimp and crab enchiladas.
Learn more about Fernando Wilchss

Ingredients

12 portions
  • 12 flour tortillas
  • 250 grams Chihuahua cheese, grated
  • 180 grams canned crab meat, drained
  • 1/2 kilos medium shrimp, Cooked, peeled and clean
  • 600 grams green sauce
  • 250 grams sour cream
  • 1 bunch cambray onion, chopped

Preparation

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 tortillas.
Roll these to form the enchiladas.
Accommodate them in a refractory.
Pour the green sauce over the enchiladas and cover completely.
Sprinkle the remaining cheese over the enchiladas.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and cook 15 more minutes.
Bathe with the cream and garnish with green onions when serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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