Seafood Enchiladas

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

2 cloves, minced

Bell pepper

1 medium, diced (red or green)

Jalapeno

1, finely chopped (adjust for spice preference)

Shrimp

1 cup, peeled and deveined

Crab meat

1 cup, lump crab meat

Cilantro

1/4 cup, chopped

Lime juice

2 tablespoons, freshly squeezed

Cumin

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Flour tortillas

8 (8-inch)

Enchilada sauce

2 cups

Monterey Jack cheese

2 cups, shredded

Sour cream

1/2 cup, for topping

Green onions

2, sliced, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, bell pepper, and chopped jalapeno. Sauté until softened, about 5 minutes.
3. Stir in the shrimp and crab meat, along with the chopped cilantro, lime juice, cumin, salt, and black pepper. Cook until the shrimp turn pink and are cooked through, about 3-4 minutes. Remove from heat and let the mixture cool slightly.
4. Warm the flour tortillas in the microwave or on a skillet for a few seconds to make them pliable.
5. Divide the seafood mixture evenly among the tortillas. Roll them up tightly and place them seam-side down in a greased baking dish.
6. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
7. Sprinkle the shredded Monterey Jack cheese generously over the top of the enchiladas.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let the enchiladas cool for a few minutes before serving.
10. Serve topped with sour cream and sliced green onions for an extra burst of flavor.