With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.
SAVE ON THIS RECIPE!
Use Cheddar or Monterey Jack instead of the cheese blend, if you prefer.
Assemble the enchiladas the night before; cover and refrigerate until ready to bake. Wait to prepare the avocado-tomato topping until just before serving.
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