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Preheat oven to 350 degrees F. In a large saute pan, over medium heat, add a small amount of olive oil. Add the onions and cook for about 10 minutes stirring frequently. Then add in the shrimp and cook until shrimp are a pink color. Remove from heat and stir in crab meat. Combine all cheeses into a large bowl. In a small bowl add the enchilada sauce and sour cream and stir so that its well mixed. In a large Dutch oven or casserole dish, add 1/4 cup of the enchilada sauce. Spread out 3 corn tortillas and then top with 1 cup of shrimp, crab, onions, a dash of jalapeno, 1/2 cup enchilada sauce, 3/4 cup of cheese. Top with corn tortillas and repeat with the steps above, creating 2 more layers. You should end with the sauce and cheese on the top. Bake for 30 minutes or until cheese is melted and then serve with cilantro and green onions.
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Ground New Mexico red — enchilada sauce, carne adovada
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab
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Ground New Mexico red — enchilada sauce, carne adovada
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab