Shrimp and Crab Enchiladas

App & Osborne Family Cookbook 2004
Bruce Fudge

12 (12 oz.) flour tortillas, (at room temperature)
8 oz. Monterey Jack Cheese, shredded
1 (6 oz.) can crab meat, drained
1 lb. cooked medium shrimp, shelled and deveined
1 (20 oz.) can green enchilada sauce
1 bunch green onions chopped

1. Preheat oven to 350 degrees.
2. Lay tortillas on a flat surface. In middle of each, place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of enchiladas. Roll the tortillas to form enchiladas. Place side by side in a 9×13 pan.
3. Pour the green enchilada sauce over all the enchiladas; the green sauce should cover them completely. Sprinkle the remaining cheese over the enchiladas.
4. Cover and bake for 30 minutes. Remove cover and bake for an additional 15 minutes. Top with sour cream and green onions.

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