Southwest Seafood Burritos

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 8 (12 inch) flour tortillas
• 1 lb medium shrimp, peeled and deveined
• 8 ounces imitation lobster meat or 8 ounces imitation crabmeat, shredded
• 12 ounces monterey jack cheese, shredded
• 2 (10 ounce) cans enchilada sauce
• 2 -3 green onions, chopped
• sour cream

Recipe

• 1 preheat oven to 350°f (175°c).
• 2 combine shrimp and shredded lobster/crab meat and mix well.
• 3 reserve 1/4-1/2 cup shredded cheese to top enchiladas with.
• 4 warm each tortilla before rolling (i put each one in the microwave on high for 14 seconds) lay warmed tortilla on a flat surface.
• 5 place approximately 3/4 cup of seafood mixture across bottom third of tortilla; sprinkle some cheese on seafood mixture.
• 6 roll tortilla to halfway point carefully tucking seafood mixture inside.
• 7 fold in each side and finish rolling tortilla.
• 8 place rolled tortillas side by side in a 9x13-inch baking pan.
• 9 when all tortillas have been rolled (enchiladas) and placed in pan, pour enchilada sauce over all of the enchiladas.
• 10 the sauce should cover the enchiladas completely.
• 11 sprinkle the chopped green onion then the remaining cheese over the top of enchiladas.
• 12 cover and bake at 350°f (175°c) for 30 minutes.
• 13 uncover and cook an additional 15-20 minutes.
• 14 serve hot garnished with sour cream and additional green onions if desired.