From a Bowlingteam Cookbook:
2 c. sour cream
1c. fresh shrimp or canned
1c. crab flakes
2(4oz) cans mushrooms, drained
1 (4oz) can green chillies,drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
12 8 inch flour tortilas
1 lb. Monterey Jack cheese, shredded
In 13 X9 baking pan, spread 1 cup sour cream. In a 2 quart saucepan, mix-crab and shrimp, I save some of the shrimp to put on top of enchiladas, then add 1/2 cup sour cream, mushrooms, green chillies, onion flakes,
chili powder, salt, garlic powder and pepper. Cook over low heat, stirring occasionally until heated through. On open tortilla in the center, put approximately 1/3 cup filling and 1/4 cup cheese. Fold side over filling and place seam side down in sour cream, then sprinkle well with cheese, I top with shrimp. Bake 8 minutes or until cheese melts. Use your own judgement on amount of sour cream and cheese. I also omit mushrooms. Very Yummy!
