Sunday, March 10, 2013

Shrimp & Crab Enchiladas

Shrimp & Crab Enchiladas

1 pack of Artisan Whole grain tortillas
8 oz shredded low fat cheddar cheese
8 oz crab meat drained
1 pound of cooked medium shrimp, deveined
20 oz of jalapeno salsa
8 oz of plain Greek yogurt
1/4 cup of green onions (chopped)
Sea Salt & Pepper to taste


Preheat oven to 350 degrees
Lay out tortillas on a flat surface
Mix the shrimp, crab meat, and cheese together in a bowl- leave some cheese for the topping
In the middle of each tortilla place filling, sprinkle with sea salt & pepper, and then roll up
You will be placing these side by side in a 9x13 glass cooking pan (spray cooking oil on pan)
Pour jalapeno salsa on top 
If you have remaining mixture, place on top of salsa
Sprinkle with remaining cheese
Cover with aluminum foil
Bake for 30 min, remove foil and bake uncovered for an additional 15min
Top each one with Greek yogurt and green onions

I served with gluten free chips and homemade Guacamole

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