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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 8 |
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Fulshear, texas Ingredients:
12 corn tortillas |
1 lb shrimp |
1 lb lump crab |
6 cups mexican cheese |
2 poblano peppers |
3 cups sour cream |
1/2 cup cilantro |
1 tomatillo, roasted |
2 sweet onions, chopped |
Directions:
1. Fry tortillas in oil to soften.
2. to the tortilla add:.
3. cheese.
4. shrimp.
5. crab.
6. onion.
7. then roll and place on baking sheet.
8. bake 425 for 10 minute.
9. for the poblano sauce:.
10. in a blender blend.
11. poblano peppers.
12. cilantro.
13. sour cream
14. roasted toamtilllo.
15. sweet onions.
16. melt butter.
17. add:
18. all blended ingredients.
19. 2 cups cheese.
20. bring to melting point.
21. stir constantly.
22. do not allow sauce to boil.
23. serve sauce over enchiladas.
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