2 Tbsp of Butter
2 Cloves of Garlic, Minced
2 Green Onions, Chopped
1 Small Bunch of Cilantro, Chopped
1 Lb of Crab
1/2 Pd of Shrimp
1 tsp of Chili Powder
1/2 tsp of Cumin
1/4 tsp of Salt
A Few Good Shakes of pepper
1 Lime, Juiced
1/4 Cup of Cream
2 Roma Tomatoes, Chopped
1 Avocado, Chopped
8 tortillas
1 16 Oz. Jar of Salsa Verde
11/2 Cups of Shredded Cheese

2 Tbsp of Butter 2 Cloves of Garlic, Minced 2 Green Onions, Chopped 1 Small Bunch of Cilantro, Chopped 1 Lb of Crab 1/2 Pd of Shrimp 1 tsp of Chili Powder 1/2 tsp of Cumin 1/4 tsp of Salt 1 Lime, Juiced 1/4 Cup of Cream 2 Roma Tomatoes, Chopped 1 Avocado, Chopped 8 tortillas 1 16 Oz. Jar of Salsa Verde 11/2 Cup s of Shredded Cheese

On medium heat, melt up your butter. Now add in your garlic and green onions. Let it cook up for a minute and then add in the cilantro.

Spin it around in the pot for a minute or two and then add in the shrimp, chili powder, cumin, salt, and pepper. Cook until the shrimp are just cooked through and then add in the crab. Let it heat through and remove it from the heat.

Add in your lime juice and cream and mix it up. Finally add in your chopped tomato and avocado. Mix it up and get ready to assemble!

Grab your tortillas, throw a few spoonfuls on each one, roll them up and stick them in your baking dish. Now grab your jug of salsa verde and throw it over the top. Finally, sprinkle the shredded cheese across the top of the enchiladas.

Go ahead and throw them into a 350 degree oven for 15-20 minutes or until the cheese is bubbly and golden brown.