An extraordinary dish with a coastal and Mexican air; Shrimp and crab enchiladas.
Learn more about Fernando Wilchss
Ingredients12 portions
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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