Measurements

• 1 cup Cheddar Monterey Jack
• 1 tbsp Chili Powder
• 1/4 cup fresh Cilantro (chopped)
• 1 cup Crab meat
• 1 tsp Cumin
• 2 cups Enchilada Sauce
• 2 cloves Garlic
• 1 cup Green Bell Peppers
• 2 Limes
• 1 tsp Paprika
• 1 cup Scallops
• 1 cup Shrimp
• 8 Tortillas
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat a small amount of oil over medium heat.
• Add the diced yellow onion and green bell peppers.
• Sauté until softened, about 5 minutes.
• Add the minced garlic, chili powder, cumin, and paprika to the skillet.
• Cook for another 2 minutes, stirring frequently.
• Add the crab meat, scallops, and shrimp to the skillet.
• Cook until the seafood is just cooked through, about 5-7 minutes.
• Stir in the lime juice and half of the chopped cilantro.
• Remove from heat.
• Warm the gluten-free tortillas in the microwave or on a skillet to make them pliable.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with the seafood mixture and roll them up.
• Place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas.
• Sprinkle the shredded Cheddar Monterey Jack cheese over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with the remaining chopped cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.