Salsa Garcia: Seafood Enchiladas

Salsa Garcia

Recipe from Salsa Garcia

Yield: 6 Servings.


1 tablespoon butter
1 small onion, chopped
8 oz. picked fresh crab
½ pound uncooked shrimp (31-40 per
pound) peeled deveined and chopped
1-1/2 cups Salsa Garcia Salsa Verde
1 package (8 ounces) cream cheese,
1 can (4 ounces) chopped green chiles
2 cups shredded Pepper Jack Cheese,
6 corn tortillas
Fresh cilantro leaves


1. Preheat oven to 350° F. In a large skillet, heat butter over medium-high heat. Add onion; cook
and stir until crisp-tender. 3-4 minutes. Add Crab and shrimp; cook until shrimp turn pink, 5-
7 minutes. Remove from pan.

2. In the same pan, cook and stir salsa, cream cheese, and chiles over medium heat just until
cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.

3. Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Fry both sides of the tortilla;
place into sauce mixture, Place 1/3 cup shrimp & crab mixture off center on each tortilla. Roll
up and place in prepared dish, seam side down. Sprinkle with remaining cheese.

4. Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with
cilantro before serving.