Shrimp & Crab Enchiladas

By Mark Lawrence

Please help support this web site

  • If you need a windshield, consider ours.
  • Contribute to our site maintenance fund:
  • Support our advertisers. Thanks, Mark

These are enchiladas suizas. You can make these with shrimp, chicken, crab, or just cheese. Most people are accustomed to enchiladas served with red sauce. These are made with the milder green sauce.

2 tbl olive oil
1 lb cooked shrimp and/or cooked crab
2 medium brown onions
1 red pepper, diced
1/2 lb Monterey Jack cheese, grated
16 oz tomitilla or green enchilada sauce
1 medium avacado
1 cup mexican salsa
1 cup sour cream
8 corn tortillas

  1. In a large fry pan, heat the olive oil. Dice the onions, and cook them over medium heat in the oil until they are soft and translucent.

  2. Dice the red pepper, and slice up the avocado. To cut an avocado, cut it in half lengthwise, and rotate the two halves to separate them. Pry out the seed, then use your largest table spoon to scoop the avocado out of the skin. Slice lengthwise about 1/4 inch thick.

  3. Fry the tortillas in oil until they are soft, about a minute.

  4. Prepare a Pyrex dish by coating it with butter or olive oil. Place the tortillas in the dish. Sprinkle about half the grated cheese into the tortillas, and distribute the grilled onions and shrimp and crab amoung them. Roll the tortillas up. Pour the tomitilla sauce over the enchiladas. Sprinkle the remaining grated cheese and diced red pepper on top. Warm up in an oven at 350 until the cheese is all melted, or place in the microwave for about 6-8 minutes, until the cheese is all melted.

Serve with a couple slices of avocado and a generous tablespoon of sour cream and salsa on each enchilada, and Spanish Rice on the side.