These crab and shrimp enchiladas smothered in a luscious, creamy sauce are easy to make at home!
What do you like to order when you go out for Mexican? If there is seafood on the menu, I usually choose it. Fish tacos, shrimp burritos, and seafood enchiladas are some of my favorites. These crab and shrimp enchiladas make me feel like I’m in a restaurant at home! The creamy enchilada sauce is made from scratch, and since it starts with butter, you know it’s going to be good. I wanted to make this dish easy, affordable, and accessible to everyone even if you don’t have access to fresh seafood. To do that, I used canned crab meat and frozen salad shrimp. You get all the flavor without it costing you an arm and a leg for fresh crab! I planned to make this recipe last week, and it kept getting bumped because I had other ingredients that needed to be used or weariness got the best of me. After a few days of telling my husband in the morning that we would have enchiladas and then changing my mind by dinner time, I think he had given up! I finally made them over the weekend, and we agreed that they were worth the wait. Because my boys are generally against sauces, I added some of the filling to their quesadillas instead, and that was a hit too!
I slightly adapted this recipe from my original written for TodaysMama.com.