 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This recipe was inspired by Copycat Chi-Chis Seafood enchiladas by Lennie. I didn't have all the ingredients for the recipe, so I threw things together to make this dish. Ingredients:
8 ounces crab |
1 cup cooked shrimp |
2 cups colby-monterey jack cheese |
2 (10 ounce) cans cream of chicken soup |
1/2 cup milk |
1 small onion, chopped |
1 (10 ounce) can tomatoes and green chilies (i use rotel) |
48 inches flour tortillas |
Directions:
1. In a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese.
2. Place mixture in tortilla and roll up, place seam down in greased 9x13 pan.
3. In another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas.
4. Sprinkle remaining cheese.
5. Bake at 350°F for 30-35 minutes.
6. Let stand for 10 minutes.
7. Enjoy.
|
|