Cazandra's Crab and Shrimp Enchiladas



12-inch Dutch oven
16 briquettes on the lid
8 briquettes on the bottom
Baking time: 20 minutes

1 package of 36 corn tortillas
2 cans cream of chicken soup
1 small can green salsa
4 sprigs of fresh cilantro
1 ½ pounds of medium raw shrimp
1-2 pounds King crab legs
1 onion
2 garlic cloves, minced
2 cups shredded Monterrey Jack cheese or Colby Jack
½ cup milk
Sour cream
Avocados, sliced
Oil

INSTRUCTIONS

Peel and devein shrimp; set aside. Steam crab legs for 10 minutes; once cool enough to handle, peel and shred. In a skillet, sauté on ions and garlic until translucent. Add shrimp and cook another 5 minutes. Then add crab meat and mix well for another couple of minutes so all the flavors are combined. In a frying pan, add enough oil to fry tortillas for a few seconds on each side to soften. Place on a plate with paper towels to soak up excess oil. Let tortillas cool enough to handle. In the meantime, make sauce by adding cream of chicken soup, salsa, milk, and cilantro in a blender; mix well. Next place about 2 table spoons of shrimp and crab mixture in each tortilla and roll up. Place 18 rolled up tortillas in a 12-inch Dutch oven. Spread with ½ of the sauce and cheese. Layer with the remaining tortillas, sauce and cheese. Bake at 350° F for 20 minutes. Serves 8-10.

Garnish with sour cream and sliced avocados.

Cazandras Crab and Shrimp Enchiladas