Seafood Enchiladas
From susanmay 15 years ago
- 25 minutes to make
- Serves 6
This is my mother-in-law's recipe. It's simple and easy, and can be prepared ahead of time and refrigerated until ready to bake. We always have it at least once, if not more, during Lent.
Ingredients
- 1/2 c. salsa shopping list
- 4 oz. cream cheese, softened shopping list
- 8 oz. imitation crab legs, shredded shopping list
- 8 oz. frozen small cooked shrimp, thawed under running water shopping list
- 4 c. mexican cheese shopping list
- 12 (6”) flour tortillas shopping list
How to make it
- Combine 1/2 c. salsa, and cream cheese in large bowl; mix well.
- Add crab, shrimp, 2 cups of the shredded cheese; mix well.
- Spoon 1/2 cup mixture evenly down center of each tortilla.
- Roll up and place seam side down in a greased/sprayed 13” X 9” glass baking pan.
- Bake at 350º F for 15 to 20 minutes. Sprinkle with remaining cheese and bake 5 more minutes.
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