Spicy seafood enchiladas

I'm not sure when Justin got an old man stomach, but he's a full blown wuss anymore when it comes to spicy foods....which is a problem for me.  It's not that he doesn't like hot food, he just can't handle it anymore...I guess that's what happens when you turn 30! :)  I really didn't think these were all that spicy, but he had a hard time with them.  His loss!  Actually, he ate the whole thing and liked it, it's the aftermath that kills him.  So I decided after this dish that I should be a good girlfriend and start toning things down for his digestion, it's not too tough for me to season my food spicier after it's cooked.  Man, I must really like him...but I will never give up on teasing him that the dog can handle hotter food than him in his old age.

Anyway, this was adapted from quite a few recipes I had looked at previously to decide how to do these.  These beef enchiladas are a favorite at our house, and clicking on that link will also give you more of a demo on how to roll these bad boys up if you need it.  I've wanted to broaden our horizens and make seafood enchiladas after the chicken ones I've made turned out great too.  Justin was leery, Mexican and seafood together freaked him out a bit...but not anymore! 

Here's what I used:

1 lb shrimp
1 lb crab meat
2 cans Rotel diced tomatoes with green chiles
1/2 a white onion, diced
1 bag 2% shredded Mexican cheese
6 carb friendly wheat tortillas
1 jar verde sauce (green chile sauce)

You know the drill....coat your skillet with Pam instead of oil or butter.  Add the shrimp, crab, tomatoes, onion, and a handfull of cheese as well as a few T of the verde sauce to the skillet.  You don't need to cook this for long, just warm everything and mix it well over medium heat. 

Pam your baking dish as well, and heat the tortillas in the microwave for 25 seconds to keep them from ripping when they are folded into enchiladas.  Lay them in your baking dish like so...

Cover with the rest of the verde sauce and cheese...

Throw some tin foil on top and bake for 30 minutes at 425 degrees.  Let cool for 5-10 minutes before serving or they will fall apart when dishing out of the pan.  Justin goes plain jane but I add lettuce, tomatoes, salsa, and sour cream to mine!