Shrimp and Crab Enchiladas

Ingredients and Weight:

• 1 pound (454 grams) shrimp, peeled and deveined
• 1 pound (454 grams) crab meat, picked over and flaked
• 1 (15-ounce) can of black beans, rinsed and drained
• 1 (15-ounce) can of corn, drained
• 1 (10-ounce) can of diced tomatoes with green chilies, undrained
• 1/2 cup (120 ml) chopped onion
• 1/2 cup (120 ml) chopped green bell pepper
• 1/2 cup (120 ml) chopped red bell pepper
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) ground coriander
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (1.25 ml) black pepper
• 1 (12-count) package of corn tortillas
• 1 (28-ounce) can of enchilada sauce
• 1 cup (240 ml) shredded Monterey Jack cheese

Preparation Time:

30 minutes

Cooking Time:

25 minutes

Difficulty Level:

3 out of 5

Preparation Method Steps:

1. In a large bowl, combine the shrimp, crab meat, black beans, corn, tomatoes with green chilies, onion, bell peppers, cumin, coriander, salt, and black pepper. Mix well.
2. Spread about 1/4 cup of the shrimp and crab mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in a 9x13 inch baking dish.
3. Pour the enchilada sauce over the tortillas.
4. Sprinkle the cheese over the sauce.
5. Bake in a preheated oven at 375°F (190°C) for 25 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

One serving contains approximately:

• Calories: 350
• Total Fat: 15 grams
• Saturated Fat: 3 grams
• Cholesterol: 100 milligrams
• Sodium: 700 milligrams
• Carbohydrates: 35 grams
• Protein: 20 grams

Dish Characteristics:

• Savory and flavorful shrimp and crab filling
• Creamy and tangy enchilada sauce
• Melted and gooey Monterey Jack cheese
• The perfect blend of American and Mexican flavors

User Comments:

• "These enchiladas were absolutely delicious! The filling was packed with flavor, and the sauce was perfect."
• "The combination of shrimp and crab was a great idea. It added a lot of depth and richness to the dish."
• "I love that the recipe is so easy to follow. Even a beginner could make it successfully."
• "These enchiladas were a hit at my party. Everyone raved about how tasty they were."
• "I substituted gluten-free tortillas, and they turned out just as good as the original recipe."

Special Precautions and Tips:

• Use fresh or frozen shrimp that has been properly deveined.
• If you are using canned crab meat, make sure to pick over it thoroughly to remove any small shells or cartilage.
• If you don't have enchilada sauce, you can make your own by simmering tomato sauce with chili powder, cumin, and coriander.
• Serve the enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or shredded lettuce.