Steps:
- Heat a medium skillet over medium heat. Add the oil and, when warm, add the onion and green onion with a pinch of salt. Cook, stirring often, until soft and translucent, about 5 minutes. Add the jalapeno and chile powder and cook, stirring, 1 minute more. Stir in shrimp with a pinch each of salt and pepper and cook, stirring, just until shrimp are opaque, 1-2 minutes more. Transfer mixture to a bowl and cool. To the cooled shrimp mixture, add the cream cheese, 1/2 cup of the monterey jack, crab, corn and red pepper. Stir very gently to combine, taste and season as needed with additional salt and pepper. Preheat oven to 350 degrees. Lay the tortillas on a work surface and divide filling into the centers of each. Roll up and place, seam side down, into a lightly greased 9x13 inch baking dish. Combine the enchilada sauce with the sour cream and spread the mixture over the enchiladas. Top with the remaining 1/4 cup of monterey jack and bake until heated through, about 20 minutes. Turn oven to broil and cool 1-2 minutes more, just until tops are lightly browned. Enchiladas can be filled and placed in the pan (without the sauce), covered and refrigerated up to one day. Just before baking, top with sauce and cheese.
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JAY ROCK
[email protected]These enchiladas were easy to make and turned out great! The filling was creamy and flavorful, and the enchiladas were baked to perfection. I served them with a side of sour cream and salsa, and they were a hit.
Inam Mtlomelo
[email protected]I'm not a huge fan of seafood, but I really enjoyed these enchiladas. The crab and rock shrimp were cooked perfectly, and the creamy sauce was delicious. I will definitely be making these again.
Bilal Jameel
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved the creamy crab and rock shrimp filling, and the enchiladas were baked to perfection. I will definitely be making these again.
Jasimkhan
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. The filling was creamy and flavorful, and the enchiladas were baked to perfection. I will definitely be making these again, but I will use less cayenne pepper next time.
Kusoraije Ngeenguno
[email protected]I love the combination of crab and rock shrimp in these enchiladas. The creamy sauce is also delicious. I served these enchiladas with a side of rice and beans, and they were a perfect meal.
Outworld Gunslinger
[email protected]These enchiladas were easy to make and turned out great! The filling was creamy and flavorful, and the enchiladas were baked to perfection. I served them with a side of sour cream and salsa, and they were a hit.
Morne Botha
[email protected]I'm not a huge fan of seafood, but I really enjoyed these enchiladas. The crab and rock shrimp were cooked perfectly, and the creamy sauce was delicious. I will definitely be making these again.
Susami Magar
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved the creamy crab and rock shrimp filling, and the enchiladas were baked to perfection. I will definitely be making these again.
Mahesh Nath
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. The filling was creamy and flavorful, and the enchiladas were baked to perfection. I will definitely be making these again, but I will use less cayenne pepper next time.
Ch Ihsan
[email protected]I love the combination of crab and rock shrimp in these enchiladas. The creamy sauce is also delicious. I served these enchiladas with a side of rice and beans, and they were a perfect meal.
Md Rakib mondol
[email protected]These enchiladas were easy to make and turned out great! The filling was creamy and flavorful, and the enchiladas were baked to perfection. I served them with a side of sour cream and salsa, and they were a hit.
Michelle Chikowero
[email protected]I'm not a huge fan of seafood, but I really enjoyed these enchiladas. The crab and rock shrimp were cooked perfectly, and the creamy sauce was delicious. I will definitely be making these again.
Yusuf Ibrahim yussey
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved the creamy crab and rock shrimp filling, and the enchiladas were baked to perfection. I will definitely be making these again.
Ashley Rodriguez
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. The filling was creamy and flavorful, and the enchiladas were baked to perfection. I will definitely be making these again, but I will use less cayenne pepper next time.
Calvin Jouber
[email protected]I love the combination of crab and rock shrimp in these enchiladas. The creamy sauce is also delicious. I served these enchiladas with a side of rice and beans, and they were a perfect meal.
baburam budathoki
[email protected]These enchiladas were easy to make and turned out great! The filling was creamy and flavorful, and the enchiladas were baked to perfection. I served them with a side of sour cream and salsa, and they were a hit.
Chelsea Black
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of seafood. However, I was pleasantly surprised! The crab and rock shrimp were cooked perfectly, and the creamy sauce was delicious. I will definitely be making these enchiladas again
Amrit Belbase
[email protected]I love seafood enchiladas, and this recipe did not disappoint. The crab and rock shrimp were cooked perfectly, and the creamy sauce was rich and flavorful. I served these enchiladas with a side of rice and beans, and they were a perfect meal.
Salman Wahid
[email protected]These enchiladas were a hit with my family! The creamy crab and rock shrimp filling was delicious and flavorful, and the enchiladas were baked to perfection. I will definitely be making these again soon.