Recipe Name Shrimp and Crab Enchiladas Submitted by Guest Recipe Description Great dish with a Southwestern flair. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 45 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 cup, shredded monterey cheese 1 can (6.5 oz), drained crabmeat, white 13 ounces shrimp 3 cups mexican sauces 1 Usda default (100 gm - 4 oz) Sour cream, fat free 3 tablespoons green onion tops, chopped 1 1/2 cups chopped or sliced Cherry Tomatoes 4 tablespoons cilantro, fresh, chopped 8 ounces cream cheese, fat free, softened 10 tortillas, medium (approx 6" dia) flour tortilla Steps Sequence Step 1 Preheat oven to 350 degrees. 3 Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of mixture. Roll the tortillas to form enchiladas. Arrange side by side in a 9X13 inch baking pan. 4 Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the 1/4 cup monterey cheese (that was set aside) over the enchiladas. 5 Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and cilantro to serve.