challenge

[Guest guest]

Ok everybody.... we have discussed the surgery and the insurance and all

that stuff and gotten some wonderful information.

I have a new challenge if anyone it up to taking it on....

I found a recipe that I would like to try but since I am considering this

surgery, I will have to change my way of thinking... so.... here is the

challenge....... how would you alter this recipe

to accomodate post WLS and the pouch rules?

(The only thing I would like better would to have a white sauce instead of

the green sauce (like what is on the chicken enchiladas).... not sure

though)

Shrimp and Crab Enchiladas

Submitted By: L.

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with

an international flair.

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour

Makes: 4 to 6 servings

Ingredients

12 (12 inch) flour tortillas

1 pound medium shrimp - peeled and deveined

1 (6 ounce) can crab meat, drained

8 ounces Monterey Jack cheese, shredded

1 (20 ounce) can green enchilada sauce

1 (16 ounce) container sour cream

1 bunch green onions, chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Lay tortillas on a flat surface. In the middle of each tortilla place

cheese, crab, and shrimp (ration the ingredients so that each tortilla will

contain an equal amount of cheese, crab, and shrimp. Make sure to set aside

some cheese to sprinkle on top of the tortillas). Roll the tortillas so that

the seafood cheese mixture is held securely inside of the tortilla.

3. Place rolled tortillas (enchiladas) side by side in a 9x13 inch baking

pan.

4. Pour green enchilada sauce over all of the enchiladas, the green sauce

should cover the enchiladas completely. Sprinkle the remaining cheese over

the enchiladas.

5. Cover an d bake at 350 degrees F (175 degrees C) for 30 minutes.

6. Uncover the enchiladas and cook an additional 15 minutes. Serve hot garnished

with sour cream and green onions.