Baja Shrimp and Tilapia Enchiladas

Prepare rice according to package directions.

Grease a 12 square baking dish.

Heat olive oil in a medium frying pan and saute tilapia fillets until opaque.

Remove from pan and sprinkle spices over the fish.

Add chopped garlic to the pan and saute until translucent, then add shrimp, cooking until pink and firm.

In a medium mixing bowl, flake tilapia.

Add cooked rice and garlic-shrimp mixture.

Add 1/2 cup of the evaporated milk.

Mix thoroughly.

Combine remaining evaporated milk and enchilada sauce in a small bowl.

Pour 1/2 cup of sauce mixture in the bottom of the baking dish.

Roll 1/3-1/2 cup rice mixture and 1 tsp shredded cheese in each of the tortillas.

Place rolled tortillas in baking dish, then pour remaining sauce mixture over them.

Sprinkle remaining cheese over the top.

Cover baking dish with foil.

Bake at 350 degrees for 30 minutes, uncovering for the last 10 minutes to brown the cheese.

Let rest for 5 minutes before serving.

Serve with salsa and sour cream.