Seafood Enchiladas

Ingredients:

• 8 small flour or corn tortillas
• 1 lb white fish fillets (such as cod or tilapia), cooked and flaked
• 1/2 lb shrimp, peeled and deveined
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) enchilada sauce
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened.
3. Add shrimp and Casa de S.A. seasoning, and cook until shrimp are pink and opaque.
4. In a bowl, mix the cooked fish, shrimp, and half of the shredded cheese.
5. Spoon the mixture into each tortilla, roll up, and place seam-side down in the baking dish.
6. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
7. Bake for 20-25 minutes, until cheese is melted and bubbly.
8. Garnish with chopped cilantro before serving.