Description
Rich and comforting enchiladas filled with tender shrimp, sweet crab meat, and a creamy cheesy sauce, baked until bubbly and golden.
Ingredients
- 8 medium flour tortillas
- 8 oz (225 g) cooked shrimp, peeled, deveined, and chopped
- 8 oz (225 g) lump crab meat, drained
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil (for greasing)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute.
- Gradually whisk in milk and cook until the sauce thickens.
- Remove from heat and stir in sour cream, garlic, onion powder, paprika, salt, and pepper.
- In a bowl, combine shrimp, crab meat, half of the Monterey Jack cheese, and half of the cheddar cheese.
- Warm tortillas slightly to make them pliable.
- Fill each tortilla with the seafood mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the sauce evenly over the enchiladas and top with remaining cheese.
- Bake for 25–30 minutes until bubbly and lightly golden.
- Garnish with fresh cilantro before serving.
Notes
- Use fresh or high-quality canned crab for best flavor.
- You may substitute corn tortillas if preferred.
- Serve with a side of rice, salad, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired