Crab & Shrimp Enchiladas

2 tablespoons olive oil
1/2 cup chopped onions
1 lb. 25-count shrimp
1 lb. lump crab meat
1 pkg. Philadelphia cream cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can green chilies
1 cup grated cheddar cheese
2 cans of enchilada sauce (El Patio brand)
12 corn tortillas

In large pan heat olive oil, add shrimp and onions, sautee until shrimp turn pink. Add crab, cream cheese, cream of mushroom, cream of chicken, green chilies and cup of grated cheese and enchilada sauce. Saute and stir until all ingredients are mixed.

Spray 9x12 casserole with cooking PAM. Spoon about 3 tablespoons of mixture into each tortilla, roll and place in casserole dish. Spread remaining mixture over tortillas. Pour one can of enchilada sauce over enchiladas and sprinkle with remaining cheese. Place in 350-degree oven and bake 20 minutes, or until sauce begins to bubble. Serves five adults.