Shrimp And Crab Pesto Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink and opaque. Remove from the skillet and set aside.
• STEP 3.In the same skillet, add crabmeat and cook for 2-3 minutes, or until heated through. Remove from the skillet and set aside.
• STEP 4.In a mixing bowl, combine shrimp, crabmeat, pesto sauce, and half of the shredded cheese. Mix well.
• STEP 5.Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• STEP 6.Place a spoonful of the shrimp and crab mixture onto each tortilla and roll it up. Place the rolled tortillas seam-side down in the baking dish.
• STEP 7.Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
• STEP 8.Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 9.Serve the Shrimp and Crab Pesto Enchiladas hot, garnished with fresh cilantro, if desired.

Cooking Tips

• You can use any type of pesto sauce you prefer, such as basil or sun-dried tomato.
• Feel free to add diced bell peppers or onions to the shrimp and crab mixture for extra flavor.
• If you like it spicy, you can add some chopped jalapenos or a pinch of cayenne pepper to the filling.

Storage and Serving

• Leftover Shrimp and Crab Pesto Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the enchiladas in the microwave or in a preheated oven until warmed through.
• Serve the enchiladas with Mexican rice, refried beans, and a fresh salad for a complete meal.