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SHRIMP & CRAB ENCHILADAS


  • Active Time : 20 minutes
  • Total Time : 65 minutes
  • Serves : 8 servings

INGREDIENTS

  • 1 8 ounce package cream cheese softened
  • 1/2 cup sour cream
  • 1 16 ounce jar salsa verde divided
  • 1 tablespoon ground cumin divided
  • 1 teaspoon salt
  • 1 12 ounce package Arctic Shores Frozen 61-70 Count Peeled & Deveined Tail-on Cooked Shrimp thawed, tails removed
  • 1 8 ounce package Arctic Shores Salad Style Imitation Crab Meat broken apart
  • 3 cups shredded Monterey Jack cheese divided
  • 1 10 count package 8-inch soft taco style flour tortillas

DIRECTIONS

In large bowl, combine cream cheese, sour cream, ½ cup salsa, 1½ teaspoons cumin and salt; stir until well mixed.

Stir in shrimp, crab and 1½ cups Monterey jack cheese. Divide shrimp mixture among tortillas.

Roll up tortillas and place in a 13x9-inch baking dish that has been sprayed with no-stick cooking spray.

In small bowl combine remaining salsa and cumin; pour over enchiladas. Top with remaining cheese.

Bake, covered, in a preheated 350°F oven for 30 minutes. Remove cover and continue baking 15 minutes.