Seafood Enchiladas with Green Sauce

Instructions

1. Prepare the green sauce
   Place tomatillos and jalapeños in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes until tomatillos are soft. Drain and transfer to a blender with half the onion, garlic, cilantro, and 1/2 teaspoon salt. Blend until smooth.
2. Cook the seafood filling
   Heat olive oil in a large skillet over medium heat. Add remaining onion and sauté until translucent, about 3 minutes. Add cumin and garlic, cook for 30 seconds until fragrant. Add shrimp and cook until just pink, about 2-3 minutes. Remove from heat and gently fold in crab meat. Season with salt and pepper to taste.
3. Prepare the tortillas
   Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish. Warm tortillas by wrapping in damp paper towels and microwaving for 30 seconds, or by quickly dipping each in hot oil for a few seconds. This makes them pliable for rolling.
4. Assemble the enchiladas
   Pour 1/2 cup of green sauce in the bottom of the baking dish. Mix 1/4 cup of the sauce with 1/2 cup of crema. Dip each tortilla in this mixture, then fill with about 3 tablespoons of the seafood filling. Roll up and place seam-side down in the baking dish.
5. Bake the enchiladas
   Pour remaining green sauce over the enchiladas. Sprinkle with the shredded Monterey Jack cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and slightly browned.
6. Serve
   Let stand for 5 minutes before serving. Garnish with remaining Mexican crema, chopped cilantro, and lime wedges. Serve hot with additional sauce on the side if desired.