Crab & Shrimp Enchiladas

Ingredients

• 2 tablespoons olive oil
• ½ cup chopped onion
• 1 lb. (25-count) shrimp, peeled and deveined
• 1 lb. lump crab meat
• 1 (8 oz.) package Philadelphia Cream Cheese
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can green chiles
• 1 cup grated cheddar cheese (divided)
• 2 cans El Patio Enchilada Sauce
• 12 corn tortillas
• Cooking spray (PAM)

Instructions

1. Preheat oven to 350°F. Spray a 9x12-inch casserole dish with cooking spray.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and shrimp; sauté until shrimp turn pink.
3. Add crab meat, cream cheese, cream of mushroom soup, cream of chicken soup, green chiles, ½ cup cheddar cheese, and 1 can of enchilada sauce. Stir until fully combined and heated through.
4. Spoon about 3 tablespoons of the mixture into each tortilla. Roll and place seam-side down in the prepared casserole dish.
5. Spread any remaining filling over the top of the enchiladas. Pour the remaining can of enchilada sauce evenly over the dish.
6. Sprinkle with the remaining cheddar cheese.
7. Bake for 20 minutes, or until the sauce is bubbling and the cheese is melted.

Yield