Creamy Crab and Shrimp Enchiladas From Scratch
These crab and shrimp enchiladas smothered in a creamy sauce will make you feel like you are at a fine Mexican restaurant!
Servings Prep Time
4 20minutes
Cook Time
35minutes
Servings Prep Time
4 20minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with cooking spray.
  2. In a medium bowl, stir together beans, crab, shrimp, ¼ c. salsa, ½ c. cheese, and sour cream. Spoon about ⅓ c. of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. Enchiladas should fit tightly together in the pan.
  3. Melt butter in a skillet over medium heat. Whisk in flour until combined. Slowly add chicken broth about ¼ c. at a time, whisking constantly to keep mixture smooth. When all chicken broth is added, bring to a simmer. Stir in chili powder, cumin, salt, ½ c. cheese, ¼ c. salsa, and half and half. When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
  4. Cover dish with foil, and bake for 30 minutes. Remove foil, and sprinkle remaining ½ c. cheese over the top. Bake an additional 5-10 minutes until cheese is melted and bubbly. Serve enchiladas on a bed of shredded cabbage and garnish with chopped cilantro if desired.