Recently I mentioned experimenting with a few recipes, and for some reason Pioneer Woman’s cinnamon rolls kept popping into my head.
At the same time I was craving seafood — crab and shrimp kept appearing in my thoughts alongside those cinnamon rolls. Strange combination, but it inspired a few dishes.
I ended up testing three recipes using those ingredients and decided to share two so you don’t feel overwhelmed. If you don’t eat seafood, don’t worry — this dish works well with cooked chicken or fajita-style beef as a substitute.
Casseroles are a family favorite because they’re comforting and easy to reheat after a long day. When you get home tired from work, you can pour a glass of wine or open a beer, warm this up, and relax while a satisfying meal takes care of itself.
Enjoy!
Shrimp-Crab Layered Enchilada
Servings: 6-8
Ingredients:
1 Tbsp olive oil
1 lb. shrimp, peeled and deveined, cut in half
8 oz. crab meat, chopped or shredded
1 (15 oz) can enchilada sauce
2 Tbsp light sour cream
1 yellow onion, diced
1 jalapeño, seeds and ribs removed, finely chopped
3/4 cup Monterey Jack cheese, shredded
3/4 cup mozzarella cheese, shredded
3/4 cup cheddar cheese, shredded
10 corn tortillas
Preparation:
Preheat the oven to 350°F (175°C).
Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and cook, stirring frequently, until softened, about 8–10 minutes.
Add the shrimp and cook until they turn pink and are just cooked through. Remove the pan from the heat and gently fold in the crab meat so it warms through without overcooking.
In a bowl, combine the Monterey Jack, mozzarella, and cheddar cheeses.
In a small bowl, mix the enchilada sauce with the sour cream until smooth.
Spread about 1/4 cup of the enchilada-sour cream mixture in the bottom of a large Dutch oven or casserole dish to prevent sticking.
Place three corn tortillas over the sauce to form the first layer. Top with approximately 1 cup of the shrimp-and-crab mixture, a sprinkle of chopped jalapeño to taste, about 1/2 cup of the enchilada-sour cream sauce, and roughly 3/4 cup of the shredded cheese blend.
Repeat the layers two more times, finishing with sauce and the remaining cheese on top so the casserole browns and bubbles as it bakes.
Bake for about 30 minutes, or until the cheese is fully melted and the casserole is heated through. Let it rest for a few minutes before serving.
Garnish with fresh cilantro and sliced green onions, and serve warm.