Shrimp & Crab Enchiladas

Shrimp & Crab Enchiladas



  • 1 pack of Artisan Whole grain tortillas
  • 8 oz shredded low fat cheddar cheese
  • 8 oz crab meat drained
  • 1 pound of cooked medium shrimp, deveined
  • 20 oz of jalapeno salsa
  • 8 oz of plain Greek yogurt
  • 1/4 cup of green onions (chopped)
  • Sea Salt & Pepper to taste


Preheat oven to 350 degrees

Lay out tortillas on a flat surface

Mix the shrimp, crab meat, and cheese together in a bowl- leave some cheese for the topping

In the middle of each tortilla place filling, sprinkle with sea salt & pepper, and then roll up

You will be placing these side by side in a 9x13 glass cooking pan (spray cooking oil on pan)

Pour jalapeno salsa on top 

If you have remaining mixture, place on top of salsa

Sprinkle with remaining cheese

Cover with aluminum foil

Bake for 30 min, remove foil and bake uncovered for an additional 15min

Top each one with Greek yogurt and green onions

I served with gluten free chips and homemade Guacamole