1 jar Cookwell & Company Tomatillo & Green Chile Stew Mix
8 oz cream cheese, cubed (low fat is fine)
1-2 pounds peeled and deveined shrimp
1 package HEB Fresh Crab Meat
1 package HEB Pico de Gallo, of choice
1-2 cups shredded cheese, flavor of your choice
1 package corn tortillas, sliced in strips
Juice of one lime
Preheat oven to 400 degrees. In a medium sauce pan heat Green Chili stew mix and cream cheese until melted together. Add in shrimp.
Lightly grease a 9" x 13" casserole pan and spoon a little of the sauce into the bottom.
Layer tortilla slices and green Chile sauce, ending shredded cheese and bake covered for 12-15 minutes until lightly browned on top and warmed throughout. OR tortillas can be warmed and rolled individually, filling them with green Chile sauce mix.
In a small bowl mix together crab meat, lime juice, and pico de gallo. Serve on top of enchiladas.
Optional: Add extra nutrition by throwing in a handful of chopped fresh spinach too! You can also add green onion, cilantro or beans—just use it if you've got it!
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