Seafood Enchiladas

This recipe is a bit different and we like it.

Seafood Enchiladas


1-1/4 c picante sauce
3 oz. cream cheese, softened
1 can crab (or use leftover salmon)
12 oz bag cooked shrimp, thawed and diced
1/2 c sliced green onions with tops
1-1/2 c shredded Monterey Jack cheese
6 flour tortillas (8 inch)

Combine 1/2 c of the picante sauce and cream cheese in large bowl; mix well. Add crab, shrimp, 1 c shredded cheese and onions; mix well.  Spoon 1/2 c mixture evenly down center of each tortilla; roll up and place seam side down in microwave-safe dish.

Spoon remaining picante sauce evenly over tortillas.  Cover tightly with plastic wrap vented 1/2 inch on open corner.  Microwave on high for 12 minutes. Remove from microwave, sprinkle with remaining 1/2 c cheese.  Cover loosely with wax paper and let stand 5 minutes to melt cheese.

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