Call me old fashioned....but I wouldn't call these enchiladas homemade because I used imitation crab meat and canned enchilada sauce. They were still good though and I dolled up the canned enchilada sauce to make it more creamy and luscious!!
I was surprised at how easy these were to make and fast too since all I had to do was cook the shrimp and veggies a little bit before assembling the enchiladas. I have a question though.....do you prefer corn or flour? That is a big question in our house!! Ohhhhh......I just thought of another question....have you ever made enchiladas with whole wheat tortillas?? I haven't cuz I just thought of it right now while typing......but now......I need to!! So......back to tortillas traditionally enchiladas are made with corn tortillas mostly, but I have often made them with flour tortillas. Then I realized calorie wise you get more bang for you bite with corn so I made corn with the exception of about four flour for my youngest son cuz he LOVES enchiladas with flour tortillas. But as I mentioned before.....I'm gonna have to give whole wheat a try just for kicks.
For this recipe it was just me and Tattoo man so I just made these with all corn tortillas. Which was fine with Tattoo man cuz that's what he prefers anyways.
2 cups imitation crab meat
2 cups peeled and deveined shrimp, chopped
4 mushrooms, sliced
4 green onions
1/2 of a green bell pepper, diced
1/2 cup cilantro, minced
1 large can green enchilada sauce
3 T flour
3 T butter
1 cup sour cream
4 cups shredded cheese (cheddar, jack, colby, pepper jack etc)
15 corn tortillas
In a frying pan saute shrimp with a little olive oil and mushrooms, 1/2 of green onions, and bell pepper until bell peppers are tender and mushrooms are cooked through. Then add cilantro and crab meat until crab meat is heated through. Remove from heat. In a medium saute pan, cook butter and flour for about 2 minutes, add enchilada sauce. Stir with whisk until thickened, about 3 minutes. Add 1 cup of cheese and stir until melted. Add sour cream and stir until dissolved. Pour about 1 cup of sauce in seafood veggie mixture and stir until well mixed.
Assemble enchiladas by first pouring about a 1/4 cup of sauce into bottom of 13 x 9 baking dish and coating bottom. Next heat tortillas in micro or on hot frying pan for a few minutes until tender. Place a spoonful of seafood mixture and a small handful of grated cheese into each tortilla and roll as tight as possible. Place side by side in your baking dish. Once all tortillas are rolled pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheese and top with green onions. Bake at 350 for 20-30 minutes or until golden brown on top.