Shrimp-Crab Layered Enchilada

Preheat oven to 350ºF.

In a large saute pan, over medium heat, add a small amount of olive oil. Add the onions and cook for about 10 minutes stirring frequently.

Then add in the shrimp and cook until shrimp are a pink color. Remove from heat and stir in crab meat.

Combine all cheeses into a large bowl.

In a small bowl add the enchilada sauce and sour cream and stir so that it’s well mixed.

In a large Dutch oven or casserole dish, add 1/4 cup of the enchilada sauce.

Spread out 3 corn tortillas and then top with 1 cup of shrimp, crab, onions, a dash of jalapeño, 1/2 cup enchilada sauce, 3/4 cup of cheese.

Top with corn tortillas and repeat with the steps above, creating 2 more layers. You should end with the sauce and cheese on the top.

Bake for 30 minutes or until cheese is melted and then serve with cilantro and green onions.