Ingredients:
1 1/3 lbs. lump dungeness crab meat (I got a 3 lb. live crab and had it cracked and cleaned)
3/4 lbs. shrimp, peeled, deveined, coarsely chopped
3/4 lbs. sea scallops, coarsely chopped
1 onion, finely chopped
1 stalk of green garlic, finely chopped
2 tbsp. fresh sage, chopped
2 tbsp. fresh oregano, chopped
2 tbsp. fresh thyme, chopped
1 tbsp. cracked red pepper flakes
3 cups of fresh spinach, chopped
2 cups mushrooms, chopped
2 cups good quality red enchilada sauce
1 1/2 cups good quality salsa verde
2 cups shredded monterey jack cheese
1/2 stick butter
2 tbsp. olive oil
12 corn tortillas
Directions:
Preheat oven to 400. Heat the butter and oil in a large pan over medium-high heat. Add the green garlic, onions, and spices, saute until the onions start to become soft. Add the mushrooms to the mixture and cook until the mushrooms start to soften. Add all of the seafood and cook until the shrimp just starts to turn pink. Add the spinach in a final step and cook until the spinach is wilted. Remove the mixture from heat.
Prepare a large casserole dish by spraying with cooking spray. Soften the corn tortillas in the microwave by placing them in on high for 40 seconds. Put about 3/4 ladle full of the seafood stuffing into each tortilla, roll, and place into the casserole dish. Pack the rolled tortillas in as tightly as you can. Pour the enchilada sauce and salsa verde evenly over all of the tortillas. Top with the shredded cheese in an even layer. Place into the oven and bake for about 20 minutes until all the cheese is melted and starts to brown. Serve immediately.
Makes 6 servings.
