Seafood Enchiladas

Grandma Gloria made these yummy enchiladas a few years back and I absolutely loved them. She shared the recipe with me so here it is:

Exported from Mastercook

1 pound raw medium shrimp peeled and deveined
1 can condensed cream of celery soup
3/4 cup sour cream
1 package 8 oz chunk style imitation crabmeat
1 box 9 oz frozen creamed spinach thawed
1 can 4 oz chopped green chile
1/3 cup scallions sliced
1/4 cup chopped cilantro
12 corn tortillas
1 cup monterey jack cheese
1 cup cheddar cheese shredded

Heat oven to 375 degrees. Lightly coat a medium nonstick skillet and a 13x9x2 baking dish with non-stick spray.

Add shrimp to skillet and cook over medium heat, stirring often, 2 to 3 minutes until pink. Cover, remove from heat and let stand 2 minutes or until shrimp are opaque at centers. Remove shrimp and put in a large bowl.

Add soup and sour cream to bowl with juices, stir until combined.

To bowl with shrimp, add crabmeat, spinach, chiles, scallions, cilantro, and 1/4 cup soup mixture; stir until blended.

Warm each tortilla in the microwave for about ten seconds to soften.

To assemble: Working with 1 warm tortilla at a time spoon 1/3 cup seafood mixture downt he center, then sprinkle with cheese mixture. Roll up and place seam side down in baking dish. Spoon the rest of the soup mixture on top of all tortillas. Cover tightly with foil. Bake 30-35 minutes until hot. Uncover and sprinkle with remaining cheese. Bake 5 more minutes until cheese melts.

I usually replace flour tortillas for the corn ones. Half the time I forget the cilantro and it is still good. I only like to use about half the amount of spinach it calls for. To make things quicker you can buy a pound of already cooked shrimp if you want, that is what I usually do.