1 pkg. large or medium flour tortillas (soft)
1 bag ready to eat mini, shelled and detailed shrimp, thawed
2 pkg. ready to eat imitation crab meat
2 to 3 c. Monterey Jack cheese, shredded
1 or 2 cans nacho cheese Campbell's soup
1 can Cheddar cheese Campbell's soup

Chop crab meat to about 1/2-inch pieces. Mix crab with shrimp and Monterey Jack. Mix nacho cheese and Cheddar cheese soups together. Pour half into crab/shrimp/cheese mix and mix thoroughly. Roll generous amount of mix into soft shells, but do not overstuff. Place stuffed shells into baking dish side by side. Sprinkle more cheese over top of rolls, then pour remainder of soup over top of shells.

Bake at 350°F for approximately 45 minutes or until hot and bubbly and cheese is melted.