Enchiladas Cancun
Ingredients
- 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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
243
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).