Baja Shrimp and Tilapia Enchiladas

• 1 cup Uncooked White Rice
• 1 teaspoon Olive Oil
• 1 whole Large Or 2 Small Tilapia Fillets
• 1/2 teaspoons Shrimp And Crab Boil Seasoning, Or Old Bay Seasoning
• 1/2 teaspoons Chili Powder
• 2 cloves Garlic, Peeled And Choped Finely
• 1 cup Whole, Peeled Shrimp
• 1 can Evaporated Milk
• 1 can (10 Oz) Salsa Verde Or Green Enchilada Sauce
• 1 cup Shredded Cheese, Such As Cheddar Or Pepper Jack
• 8 whole 10" Flour Or Corn Tortillas

1. Prepare rice according to package directions.
2. Grease a 12 square baking dish.
3. Heat olive oil in a medium frying pan and saute tilapia fillets until opaque.
4. Remove from pan and sprinkle spices over the fish.
5. Add chopped garlic to the pan and saute until translucent, then add shrimp, cooking until pink and firm.
6. In a medium mixing bowl, flake tilapia.
7. Add cooked rice and garlic-shrimp mixture.
8. Add 1/2 cup of the evaporated milk.
9. Mix thoroughly.
10. Combine remaining evaporated milk and enchilada sauce in a small bowl.
11. Pour 1/2 cup of sauce mixture in the bottom of the baking dish.
12. Roll 1/3-1/2 cup rice mixture and 1 tsp shredded cheese in each of the tortillas.
13. Place rolled tortillas in baking dish, then pour remaining sauce mixture over them.
14. Sprinkle remaining cheese over the top.
15. Cover baking dish with foil.
16. Bake at 350 degrees for 30 minutes, uncovering for the last 10 minutes to brown the cheese.
17. Let rest for 5 minutes before serving.
18. Serve with salsa and sour cream.

white rice, olive oil, tilapia fillets, shrimp, chili powder, garlic, shrimp, milk, salsa, shredded cheese, flour

Taken from tastykitchen.com/recipes/main-courses/baja-shrimp-and-tilapia-enchiladas/ (may not work)