Measurements

• 1/2 cup fresh Cilantro, chopped
• 1 cup Crab meat
• 1 cup Fish fillets
• 2 cloves Garlic
• 2 cups Green Enchilada Sauce
• 2 Limes
• 1 cup Mexican Blend cheese
• 1 cup Monterey Jack cheese
• 1 cup Monterey Jack Queso Fresco
• 2 tbsp Oil
• 1/2 tsp Pepper
• 1 cup Queso Fresco
• 1 tsp Salt
• 1 cup Shrimp
• 8 Gluten
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the oil over medium heat.
• Add the chopped onion and minced garlic, and sauté until the onion is translucent.
• Add the cooked crab, fish, and shrimp to the skillet.
• Season with salt and pepper, and cook for 2-3 minutes until heated through.
• Stir in the lime juice and chopped cilantro.
• Remove from heat.
• In a large bowl, combine the Mexican Blend cheese, Monterey Jack cheese, and Monterey Jack Queso Fresco.
• Warm the tortillas in a microwave or on a skillet to make them pliable.
• Spoon the seafood mixture into each tortilla, then sprinkle with the cheese mixture.
• Roll up the tortillas and place them seam-side down in a greased baking dish.
• Pour the green enchilada sauce over the rolled tortillas, ensuring they are fully covered.
• Sprinkle the remaining cheese mixture and crumbled Queso Fresco on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with additional chopped cilantro and serve hot.

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