Creamy Crab and Shrimp Enchiladas

Yield: 8 enchiladas
  • 16 oz. can black beans, drained and rinsed
  • 6 oz. lump white crab meat, drained
  • 2 c. fully cooked salad shrimp (frozen or thawed)
  • 1/2 c. salsa (red or green), divided
  • 1 1/2 c. shredded Mexican blend cheese, divided
  • 1/2 c. sour cream
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1/2 tsp. chili powder or cayenne pepper
  • 1/4 tsp. ground cumin
  • pinch of salt
  • 1 1/2 c. chicken broth
  • 1/4 c. half and half (or substitute sour cream)
  • 8 corn or flour tortillas
  1. Grease a 9x13" casserole dish. In large bowl stir together beans, crab, shrimp, 1/4 c. salsa, 1/2 c. cheese and sour cream. Spoon about 1/3 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 baking dish.
  2. Heat oven to 375 degrees. Melt butter in skillet over medium heat; whisk in flour until combined. Slowly add chicken broth about 1/4 c. at a time, whisking constantly to keep mixture smooth. Bring to a simmer and add chili powder, cumin, salt, 1/2 c. cheese, 1/4 c. salsa and half/half. When cheese is melted turn off heat and pour sauce evenly over enchiladas.
  3. Cover dish with foil and bake 30 minutes. Remove foil and sprinkle remaining cheese on top. Bake an additional 5-10 minutes until cheese is melted and bubbly.
2 enchiladas are usually good enough for each person, although this recipe is so tasty everyone will be begging for more!
  • seafood
  • dinner
  • favorite
  • fancy
Last updated 2016-12-25
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