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Seafood Enchiladas
Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings

8 ounces crabmeat, drained, or 1 1/2 cups chopped raw shrimp, split

1 jar (12 oz.) Tio Tio Salsa Verde

1 cup onion, chopped

1 1/2 cup H-E-B Muenster with Jalapeño Cheese, shredded

12 flour or corn tortillas


Heat oven to 400 degrees F.
Spray a 9 x 13-inch-baking dish with non-stick cooking spray; set asid
Combine crab meat or shrimp, 3/4 cup of Tio Tio Salsa Verde, 1/2 cup o
f onion, and 1 cup of shredded H-E-B Muenster with Jalapeño Cheese in
a large mixing bowl; set enchilada mixture aside.
Heat tortillas until soft, then spread 1/4 cup enchilada mixture down
the center of each tortilla and roll tightly, one at a time.
Place in prepared baking dish in a single layer, seam side down.
Spray enchiladas with non-stick cooking spray to keep moist during bak
ing; set aside.
Spread the remaining enchilada sauce, cheese and onion over the center
the enchiladas.
Bake uncovered for 20 minutes or until cheese is bubbly on the edges a
nd tortillas are golden. Serve immediately.

Nutritional Information

No Nutritional Information Available


No Source Information Available