Enchiladas Cancun
- 2 cups (8 oz.) Sargento Pepper Jack Shredded Cheese, divided
- 8 oz. chopped, cooked shrimp or shredded imitation crabmeat
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 2 cans (10 oz. each) mild enchilada sauce, divided
- 8 (7-inch) flour tortillas
- Sour cream or light sour cream (optional)
- Diced avocado (optional)
- Combine 1-1/2 cups cheese, shrimp, cilantro, green onions and 1/2 cup enchilada sauce in a medium bowl. Spoon a heaping 1/3 cup cheese
- mixture down center of each tortilla. Roll up.
- Spread remainder of first can of enchilada sauce in bottom of greased 13"x9" baking dish. Arrange enchiladas, seam-side down, over sauce. Spoon second can of enchilada sauce over enchiladas.
- Cover and bake in preheated 400F oven 20 minutes or until enchiladas are heated through. Uncover; sprinkle with remaining cheese. Return to oven. Bake 3 minutes or until cheese is melted. Serve with sour cream and avocado, if desired.
sargento pepper, shrimp, fresh cilantro, green onions, enchilada sauce, flour tortillas, sour cream, avocado
Taken from www.epicurious.com/recipes/member/views/enchiladas-cancun-1244261 (may not work)