Abuelos Seafood Enchiladas

A combination of shrimp and crab in cream of chicken soup and Monterey jack rolled in tortillas and topped with tomatoes and chilis.

8 ounces crab
1 cup cooked shrimp
2 cups colby and monterey jack cheese
2 (10 oz.) cans cream of chicken soup
1/2 cup milk
1 small onion, chopped
1 (10 oz.) can tomatoes and green chilies (I use Rotel)
8 (6-inch) flour tortillas

In a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese.Place mixture in tortilla and roll up, place seam down in greased 9x13 pan. In another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas. Sprinkle remaining cheese. Bake at 350 degrees for 30-35 minutes. Let stand for 10 minutes.

8 servings