Seafood Enchiladas

December 30, 2020  Online Recipe Guide Avatar

6 Flour Tortillas*
1 package (8 ounces) pepper jack cheese slices
1 package (12 ounces) imitation crabmeat (surimi), shredded
1 jar (16 ounces) salsa
1 medium onion, chopped
2 cups Monterey jack cheese
1 jar or can (16 ounces) enchilada sauce with chilies

*Tortilla recipe on this site.

Grease a 9×11-inch pan; set aside.

Place 1 or 2 slices of pepper jack cheese on fresh tortilla. Layer ingredients inside the tortillas in the following order, beginning with the shredded imitation crabmeat, salsa, a small amount of onion, and a small amount of Monterey jack cheese. Wrap up the tortilla and place in the prepared pan. Repeat for amount of tortillas desired. Pour enchilada sauce on top of stuffed tortillas. Sprinkle with the rest of the onion and Monterey jack cheese.

Bake at 350 degrees F for 25 to 30 minutes. Makes approximately 6 servings.

Note: Substitutions may be made for the imitation crabmeat using pre-cooked chicken or ground beef.

From the Clabber Girl Recipe Book


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