lynnda's saucy seafood enchiladas
(1 rating)
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I made this up to the point where it says to microwave it. I put mine in the oven, covered with foil, at 350 for about 30-40 minutes, just to heat and melt the cheese. I served it at a "Feed My People" ministry that I belong to, and everyone loved it. My daughter was a little disappointed that I didn't make any for her, so, out came the pots and pans again! Enjoy!
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(1 rating)
Ingredients For lynnda's saucy seafood enchiladas
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1 &1/4 cup picante sauce
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3 ounces cream cheese -- softened
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8 ounces imitation crab legs -- shredded
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8 ounces frozen small cooked shrimp -- thawed
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3 cups shredded monterey jack cheese -- (12 ounces)
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1 small red bell pepper -- finely chopped
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1/2 cup sliced green onions with tops
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12 flour tortillas -- (6 inch)
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optional garnishes: shredded lettuce, chopped tomato, sliced ripe olives, dairy sour cream
How To Make lynnda's saucy seafood enchiladas
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1Combine 1/2 cup of the picante sauce and cream cheese in large bowl; mix well. Add crab, shrimp, 2 cups of the shredded cheese, red pepper and green onions. Mix well.
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2Spoon 1/2 cup mixture evenly down center of each tortilla; roll up and place seam side down in a 9 x 13" microwave safe dish. Spoon remaining 3/4 cup picante sauce evenly over tortillas.
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3Cover tightly with plastic wrap vented 1/2 inch on one corner. Microwave at high 12-14 minutes, turning dish after each 4 minutes of cooking. Remove from microwave; sprinkle with remaining shredded cheese. Cover loosely with wax paper, let stand 5 minutes. Serve with additional picante sauce. Garnish as desired. Makes 6 servings.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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