8ouncescrabmeat, drained, or 1 1/2 cups chopped raw shrimp, split,
1jar (12 oz.)Tio Tio Salsa Verde,
1 1/2cupH-E-B Muenster with Jalapeño Cheese, shredded ,
12flour or corn tortillas,
1Heat oven to 400 degrees F.
2Spray a 9 x 13-inch-baking dish with non-stick cooking spray; set aside.
3Combine crab meat or shrimp, 3/4 cup of Tio Tio Salsa Verde, 1/2 cup of onion, and 1 cup of shredded H-E-B Muenster with Jalapeño Cheese in a large mixing bowl; set enchilada mixture aside.
4Heat tortillas until soft, then spread 1/4 cup enchilada mixture down the center of each tortilla and roll tightly, one at a time.
5Place in prepared baking dish in a single layer, seam side down.
6Spray enchiladas with non-stick cooking spray to keep moist during baking; set aside.
7Spread the remaining enchilada sauce, cheese and onion over the center the enchiladas.
8Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden. Serve immediately.
No Nutritional Information Available