Heat a small amount of the oil in a pan, and add the chopped white onion. Sweat the onion, or cook it until it starts to turn translucent, you don’t have to brown it at all. Mix in the chopped cilantro and a squeeze of the lime. Stir in the cooked shrimp. Gently mix in the crab until the shrimp and crab are just heated through. Mix in the fresh salsa so that all of the enchilada filling is covered in salsa.
Add the shrimp and crab filling to the tortillas and roll up, placing the rolled enchiladas in a baking pan. Repeat with as many enchiladas as you’d like.
Spread enchiladas with sauce, and sprinkle cheese on top.
Bake in 350 degree oven until cheese is melty and starting to brown. Serve, sprinkled with additional chopped cilantro if desired.
Serve with traditional enchilada toppings like sour cream, guacamole, additional onion and cilantro, as desired.
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