Shrimp-Crab Layered Enchilada

• 1 Tablespoon Olive Oil
• 1 pound Shrimp, Peeled And Deveined
• 8 ounces, weight Crab, Chopped Or Shredded
• 3/4 cups Monterey Jack Cheese, Shredded
• 3/4 cups Mozzarella Cheese, Shredded
• 3/4 cups Cheddar Cheese, Shredded
• 15 ounces, weight Can, Enchilada Sauce
• 2 Tablespoons Light Sour Cream
• 10 whole Corn Tortillas
• 1 whole Yellow Onion, Diced
• 1 whole Jalapeno, Deseeded And Deveined
• Cilantro And Green Onions, For Garnish

1. Preheat oven to 350 degrees F.
2. In a large saute pan, over medium heat, add a small amount of olive oil.
3. Add the onions and cook for about 10 minutes stirring frequently.
4. Then add in the shrimp and cook until shrimp are a pink color.
5. Remove from heat and stir in crab meat.
6. Combine all cheeses into a large bowl.
7. In a small bowl add the enchilada sauce and sour cream and stir so that its well mixed.
8. In a large Dutch oven or casserole dish, add 1/4 cup of the enchilada sauce.
9. Spread out 3 corn tortillas and then top with 1 cup of shrimp, crab, onions, a dash of jalapeno, 1/2 cup enchilada sauce, 3/4 cup of cheese.
10. Top with corn tortillas and repeat with the steps above, creating 2 more layers.
11. You should end with the sauce and cheese on the top.
12. Bake for 30 minutes or until cheese is melted and then serve with cilantro and green onions.

olive oil, shrimp, weight, cheese, mozzarella cheese, cheddar cheese, enchilada sauce, corn tortillas, yellow onion, cilantro

Taken from tastykitchen.com/recipes/main-courses/shrimp-crab-layered-enchilada/ (may not work)