Lynnda's Saucy Seafood Enchiladas Recipe

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Lynnda's Saucy Seafood Enchiladas

Lynnda Cloutier


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!

★★★★★ 1 vote


1 &1/4 cup picante sauce
3 ounces cream cheese -- softened
8 ounces imitation crab legs -- shredded
8 ounces frozen small cooked shrimp -- thawed
3 cups shredded monterey jack cheese -- (12 ounces)
1 small red bell pepper -- finely chopped
1/2 cup sliced green onions with tops
12 flour tortillas -- (6 inch)
optional garnishes: shredded lettuce, chopped tomato, sliced ripe olives, dairy sour cream


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
onions. Mix well.
2Spoon 1/2 cup mixture evenly down center of each
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.
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
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.

About this Recipe

Course/Dish: Fish, Tacos & Burritos
Regional Style: Mexican