Try these delicious creamy chicken crab enchiladas for your next meal or party. They make a delicious side or appetizer. Easy to make you can make your own chicken breast or use rotisserie chicken. Simply mix the ingredients together and bake them in soft corn taco shells, until the creamy cheese oozes out of them. Top hot out of the oven, creamy chicken crab enchiladas with your favorite hot sauce, fresh salsa or sour cream. They can be made ahead of time and kept in your refrigerator or freezer. You can keep them in your refrigerator for up to 3 days or in freezer for 60 days.
Start with fresh ingredients or you can used canned chilies, your choice, both are good.
Char the peppers under the broiler, be careful do not to let them cook too long. Remove them from broiler put them in glass bowl and cover and let set for 10 minutes, then peel and remove seeds.
Mix together your ingredients, and get ready to fill your taco shells.
Yeah! Now ready to start filling the taco shells, it is so easy and fun to put it all together.
Top rolled enchiladas with cheddar jack cheese and green onion.
Remove from oven and top with your favorite hot sauce and avocados.
Sour cream and tomatoes make a great topping too.