Shrimp and Crab Enchiladas

Ingredients

• 1 cup Cacique® Crema Mexicana
• 1 cup Cacique® Oaxaca, shredded (divided)
• ½ cup Ranchero® Queso Fresco, crumbled
• 3 Tbsp. unsalted butter
• 2½ cups lump crab meat, precooked
• 2½ cups raw, medium shrimp, peeled, deveined, and chopped
• 1 Tbsp. ground cumin
• ½ cup fresh cilantro, chopped (plus 2 tablespoons for garnish)
• ¼ cup green onion, diced
• ¼ cup yellow onion, diced
• 6 Tbsp. dry sherry or beer
• 1 Tbsp. jalapeño pepper, seeded and minced
• ¼ cup each red and green bell pepper, diced
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 cups green enchilada sauce
• 12 medium-sized flour tortillas