1/2 lb. sliced mushrooms
2 tbsp. butter
1/2 c. sliced green onion
1 c. mild picante sauce (PACE)
3 oz. cream cheese
1/4 tsp. ground cumin
1/4 tsp. crushed oregano leaves
1/2 lb. cooked baby shrimp
1/2 lb. imitation crab meat
8 flour tortillas
1 1/2 c. shredded Monterey Jack cheese

Saute the mushrooms in butter. Turn to low heat and add green onions, 1/4 cup of picante sauce, cream cheese, cumin, oregano, shrimp and crab meat. Stir until cream cheese melts. Stir in 1/2 cup of the Jack cheese. Remove from heat.

Spoon 1/4 to 1/3 cup of shrimp-crab mixture over flour tortilla. Roll up. Place seam side down in very lightly greased 13x9 inch baking dish. Pour remaining picante sauce over enchiladas. Sprinkle with remaining 1 cup Jack cheese. Bake at 350 degrees, uncovered for 20 minutes. Makes 8 servings.