Shrimp & Crab Enchiladas
Yield
20 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
bay leaves
|
*
|
| 1 | tablespoon |
salt
|
|
| 1 | pound |
shrimp
shelled |
|
| 1 | pound |
crab meat
|
|
| 20 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
bay leaves
|
*
|
| 15 | ml |
salt
|
|
| 453.6 | g |
shrimp
shelled |
|
| 453.6 | g |
crab meat
|
|
| 2E+1 | each |
corn tortillas (6-inch)
|
*
|
Directions
Put 4 cups water, bay leaves, and salt in a large saucepan and bring to a boil.
Add shrimp and boil for 2 minutes.
Drain, chop finely, and mix with crab.
Set aside.
Serve with sauce.
