Seafood Enchiladas

Ingredients

• Green onions - 2, sliced
• Sour cream - 1/2 cup
• Enchilada sauce - 2 cups
• Monterey jack cheese - 1 cup, shredded
• Flour tortillas - 6
• Salt and pepper - To taste
• Cumin - 1 teaspoon
• Lime juice - 2 tablespoons
• Cilantro - 1/4 cup, chopped
• Jalapeno - 1, seeded and minced
• Bell pepper - 1, diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Crab meat - 1 cup, cooked
• Shrimp - 1 lb, peeled and deveined

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium heat. Add the onion, garlic, bell pepper, and jalapeno. Cook until softened, about 5 minutes.
3. Add the shrimp, crab meat, cilantro, lime juice, cumin, salt, and pepper to the skillet. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
4. Remove the skillet from heat and let the mixture cool slightly.
5. Warm the flour tortillas in the microwave or on a skillet to make them pliable.
6. Divide the seafood mixture evenly among the tortillas. Roll up the tortillas and place them seam-side down in a baking dish.
7. Pour the enchilada sauce over the rolled tortillas, making sure they are fully covered.
8. Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let the enchiladas cool for a few minutes.
11. Serve the seafood enchiladas topped with sour cream and sliced green onions.