Hot Crab Dip
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Shrimp and Crab Enchiladas
Serves12
Prep Time15 min
cook Time
45 min
Time to Table60 min
From the oven to your dinner table, this mouth-watering Mexican seafood magnificence will be passed around a few times. Make sure you have plenty for seconds!
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USED IN THIS RECIPE
Ingredients
2 cans (106g each) Clover Leaf® Cocktail Shrimp, drained and rinsed
1 can (120 g) Clover Leaf® Crabmeat 15% Leg Meat, drained
2 cups (500 mL) pepper jack or Monterey jack cheese, reduced fat, shredded
1 tub (500 mL) sour cream, fat free
1 cup (250 mL) sliced green onions
1 dozen flour tortillas (8", burrito or large size)
2 cups (500 mL) salsa verde sauce (prepared)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat oven to 350°F.
- Reserve about 1/4 cup of cheese to sprinkle on top of the finished enchiladas.
- In medium bowl, combine shrimp, crab, rest of the cheese, sour cream and green onion.
- Lay tortillas on a flat surface. In the middle of each tortilla, evenly portion the shrimp and crab mixture. Roll the tortillas securely leaving ends open. Place rolled filled tortillas (enchiladas) side by side in a 9×13 inch baking pan. Pour sauce to cover the enchiladas. Sprinkle the reserved cheese over the enchiladas. Cover and bake for 30 minutes. Uncover the enchiladas and cook an additional 15 minutes.
- Garnish with green onions, as desired.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 260 | |
| Fat | 7 g | |
| Saturated Fat | 3.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 11% | |
| Cholesterol | 40 mg | |
| Sodium | 920 mg | 38% |
| Carbohydrate | 32 g | 11% |
| Fibre | 2 g | 8% |
| Sugar | 6 g | |
| Protein | 15 g | |
| Vitamin A | 10% | |
| Vitamin C | 8% | |
| Calcium | 20% | |
| Iron | 2% |
