1 package small flour tortillas
16 oz. can claw crab meat
Two 4 oz. cans of baby shrimp
4 oz. cream cheese (at room temperature)
1 jar green salsa verde
1-2 cups shredded block pepper jack cheese
4 small green chilies
1/2 yellow onion
1 Tablespoon chopped garlic
1 Tablespoon salted butter
1 Tablespoon extra virgin olive oil
Salt & pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon cumin
Crab & Shrimp filling:
Preheat oven to 350 degrees. Melt butter and olive oil in pan, add chopped onion, green chilies, and garlic together. Sweat onions and chilies together for a 2-3 minutes. Add ingredients from pan into a large bowl along with the crab and shrimp. Season bowl with paprika, salt & pepper, cumin, and chili powder. Stir in 4 oz. of room temperature cream cheese, along with the juice of one lime.
Pour a little of the green salsa verde into bottom of 13x9 baking dish (this will keep your enchiladas from sticking to the pan). Spoon a generous portion of the shrimp and crab filling into the flour tortillas one at a time. Roll them up and tuck them nicely into the pan. Once all tortillas are filled, top them with the remaining green salsa, covering the entire dish. Sprinkle 1-2 cups of freshly shredded pepper jack cheese on top of the enchiladas. Cover with foil and bake for 15 minutes, take off foil, bake for another 10 minutes, or until cheese is fully melted. Broil the entire dish on high for about 1-2 minutes to give a nice crusty finish to the cheese.
Serving and Garnish:
Dish out 1-2 enchilada rolls onto a plate. Serve with a dollop of creamy sour cream, freshly chopped cilantro, and a wedge of lime. Enjoy!