8 Medium size corn tortillas
8 ounces Cabot Jack cheese, shredded
1 fresh lump crab meat
1 pound raw fresh medium shrimp, shelled and deveined
½ cup white corn
1 cup chopped fresh mushrooms
1 can green enchilada sauce
½ cup sour cream (or Lactose free sour cream)
1 Avocado sliced
COOKING MUSIC SELECTION: Antonio Banderas - Cancion del Mariachi
Preheat oven to 350 degrees F (175 degrees C). In a skillet, heat some oil and lightly fry the tortillas (this softens them and makes them easy to roll) out of the pan and lay tortillas on a flat surface.
In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, top enchiladas with sour cream and slices of avocado to serve.