Ingredients
Units
Scale
- 16 oz. can seasoned black beans drained and rinsed
- 6 oz. can lump white crab meat drained
- 2 c. frozen, fully-cooked salad shrimp (no need to thaw)
- 1/2 c. green salsa divided
- 1–1/2 c. shredded Mexican blend cheese divided
- 1/2 c. sour cream I use reduced fat
- 2 tbsp. butter
- 2 tbsp. flour
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- pinch kosher salt
- 1–1/2 c. chicken broth
- 1/4 c. half and half or substitute sour cream
- 8 corn or flour tortillas I prefer corn/whole wheat blend
- finely shredded cabbage optional
- cilantro for garnish optional
Instructions
- Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with cooking spray.
- 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.
- 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.
- 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.
- Prep Time: 20
- Cook Time: 35
- Category: Main Dish
- Cuisine: Mexican