Measurements

• 1 cup Cheddar Monterey Jack
• 1/4 cup Cilantro, chopped
• 1 cup Crab meat
• 1 cup Enchilada Sauce
• 1 cup Fish
• 2 cloves Garlic
• 1 Green Bell Pepper
• 2 Limes
• 2 tbsp Oil
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1 cup Shrimp
• 8 Tortillas
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a large skillet, heat the oil over medium heat.
• Add the diced yellow onion, minced garlic, and diced green bell pepper.
• Sauté until the vegetables are tender, about 5 minutes.
• Add the cooked crab meat, flaked fish, and chopped shrimp to the skillet.
• Stir to combine and cook for another 3-4 minutes.
• Season the mixture with salt, pepper, and lime juice.
• Stir in the chopped cilantro.
• Warm the gluten-free tortillas in the microwave or on a skillet until pliable.
• Spoon the seafood mixture evenly onto each tortilla, then roll them up and place them seam-side down in a baking dish.
• Pour the enchilada sauce over the rolled tortillas, ensuring they are well-covered.
• 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.
• Serve hot, garnished with additional chopped cilantro if desired.

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