Enchiladas are a great pantry dinner. Most of the time we have all the ingredients on hand.
We had shrimp and krab in the freezer. We've used leftover chicken, taco meat and even chili.
We started with a layer of sauce in the bottom of the dish. For seafood we used the green sauce. It's mild and a bit spicy.
John warmed up the tortillas so they'd roll up easier. He added the seafood. Some shrimp and krab that's already cooked and ready to go.
A little sauce for flavor.
Cheese. Cause, you know, it's cheese. Roll them up like an enchilada and place seam-side down.
Covered with the rest of the sauce.
Finally cheese and some green onions.
Cover with foil and bake at 350 for 35-40 minutes. With the seafood already cooked it just needs warmed through.
We added a little sour cream and it was perfect.