Seafood Enchiladas

Instructions

1. Prepare the filling
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic, jalapeño, and bell pepper and cook for 2 more minutes. Add the shrimp and cook until just pink, about 2-3 minutes. Remove from heat and gently fold in the crab meat, being careful not to break up the lumps too much. Season with salt, pepper, and cumin.
2. Make the sauce
   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Reduce heat to low and gradually add 6 ounces of the Monterey Jack cheese, stirring until melted and smooth. Stir in ½ cup of salsa verde and 2 tablespoons of chopped cilantro. Season with salt and pepper to taste.
3. Prepare the tortillas
   Preheat the oven to 375°F (190°C). Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating them briefly on a dry skillet. This makes them pliable and prevents cracking when rolling.
4. Assemble the enchiladas
   Spread ½ cup of the sauce on the bottom of a 9x13 inch baking dish. Dip each tortilla into the remaining sauce, then place about 3 tablespoons of the seafood filling down the center. Roll up the tortilla and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
5. Bake the enchiladas
   Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and starting to brown.
6. Serve
   Let the enchiladas rest for 5 minutes before serving. Drizzle with the remaining salsa verde and garnish with remaining chopped cilantro. Serve hot with optional sides like Mexican rice, refried beans, or a fresh green salad.