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 aside.
Combine 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.
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 baking; 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 and tortillas are golden. Serve immediately.
No Nutritional Information Available
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