Seafood Enchiladas

• 8 ounces crab
• 1 cup cooked shrimp
• 2 cups colby-monterey jack cheese
• 2 (10 ounce) cans cream of chicken soup
• 12 cup milk
• 1 small onion, chopped
• 1 (10 ounce) can tomatoes and green chilies (I use Rotel)
• 48 inches flour tortillas

1. In a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese.
2. Place mixture in tortilla and roll up, place seam down in greased 9x13 pan.
3. In another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas.
4. Sprinkle remaining cheese.
5. Bake at 350F for 30-35 minutes.
6. Let stand for 10 minutes.
7. Enjoy.

crab, shrimp, colbymonterey, cream of chicken soup, milk, onion, tomatoes, flour tortillas

Taken from www.food.com/recipe/seafood-enchiladas-70483 (may not work)