Cheesy, gooey, with the oh so good flavor of crab and shrimp—people will be fighting over these. You may even want to make a double batch.
- 1 Tablespoon unsalted butter
- 1/2 cup finely diced onion
- 2 Large cloves fresh minced garlic
- 1 Pound large shrimp (peeled, deveined, and coarsely chopped)
- 6 Ounce can lump meat crab (drained)
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder (use cayenne if you want spicy)
- 1/4 teaspoon ground black pepper
- 2 1/2 Cups shredded Monterrey Jack cheese (divided)
- 1/2 cup chopped cilantro (divided)
- 6 Nine-inch flour tortillas
- 4 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup sour cream or Greek yogurt
- 1/4 teaspoon ground white pepper
- 1+ teaspoon minced jalapeno pepper
- queso fresco or cojito cheese (to garnish)
- Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
- Melt the butter in a large skillet. Add the onions and cook until translucent, 3 to 5 minutes.
- Add the garlic and cook for one minute.
- Add the crab meat, shrimp, cumin, chili powder, and pepper, stir to combine. Cook just until the shrimp starts to turn pink.
- Stir in one cup of grated cheese and 1/4 cup of cilantro, remove from heat.
- Divide seafood mixture between the tortillas, placing it in the center of each one.
- Roll up each enchilada and place it seam side down in the prepared baking dish, set aside.
- Melt the butter in a saucepan. Whisk in the flour and simmer for one to two minutes.
- Stir in the milk, sour cream, jalapeno, and pepper.
- When the sauce starts to thicken, add one cup of shredded cheese and stir until melted and smooth.
- Pour the creamy sauce over the enchiladas.
- Sprinkle with remaining cheese and bake for 15 to 20 minutes, until sauce is bubbly and the cheese is melted.
- Remove from oven and garnish with crumbled queso fresco and remaining cilantro and serve.
Recipe and photo inspiration from cookingwithcurls.com